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Hot Honey Mustard

Two mustards, real honey, and enough chile to make you go back for a second petal to check. It is the sweet one on the board, and it is the one that disappears first.

Total time
5 min
Serves
6
Difficulty
Easy
play_circle Watch episode 284
Hot Honey Mustard
As seen on Episode 284

The preparation

3 steps, about 5 minutes start to finish.

  1. 01

    1. Bloom the chile: warm the honey and red pepper flakes together for about 30 seconds, just until you can smell the chile. Let it sit off the heat for 5 minutes.

  2. 02

    2. Whisk in both mustards, the vinegar, and the salt.

  3. 03

    3. Taste and push it wherever it needs to go: more honey if the mustard is winning, more vinegar if it reads flat.

lightbulb The chef's notes

“Warming the honey with the flakes is what gets the heat into the sauce instead of leaving it sitting on top as floating specks, and it costs you thirty seconds. Store-bought hot honey works fine and skips step one entirely, no shame in it. Whole grain mustard is there for texture as much as flavor, so you can see the seeds against the pale petals, and half the point of a three-sauce flight is that the three of them look different in the bowls.”

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