From the kitchen
Camel Milk Honey Mustard Sauce
A sweet, tangy dipping sauce blending camel milk, honey, and stone-ground mustard.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/3 cup pasteurized camel milk
- 1/3 cup Stone-Ground Mustard
- 3 tbsp Honey
- 1 tbsp Mayonnaise
- Salt, to taste
Method
- Whisk mustard, honey and mayonnaise in a bowl until completely blended.
- Add cold milk gradually, whisking to keep the sauce even.
- Taste before adding salt; mustard and mayonnaise both contribute seasoning.
- Cover and chill 20 minutes to let the flavors settle.
- Stir and serve with chicken, roasted vegetables or sandwiches. For a thicker spread, use 2 tablespoons milk initially and add more only if needed.
Cook with confidence
Before you start
Before you start
Stone-ground mustard creates visible mustard seeds and a tangy flavor. This is a pourable dipping sauce at the full milk quantity, not a thick sandwich mayonnaise.
Serving and keeping
Refrigerate covered for up to 3 days. Use clean utensils and discard any portion used as a communal dip after the meal.
Mustard Choice Changes Everything
Stone-ground mustard provides texture and moderate heat. Dijon makes a smoother, sharper sauce; yellow mustard makes it sweeter and less complex. If substituting Dijon, start with 1/4 cup and taste before reaching the full 1/3 cup.
The 20-Minute Chill
Refrigerating at least 20 minutes lets mustard hydrate and the sauce thicken slightly. Do not judge final consistency immediately after whisking.
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