Honey mustard sauce


2 tbsp. of wholegrain mustad

1 tbsp. of liquid honey

1/2 cup of olive oil

1/4 cup of white wine vinegar


  1. In a bowl, combine the wholegrain mustard, liquid honey, olive oil and white wine vinegar.
  2. Season with salt and pepper
  3. Whisk, and then pour the sauce into a jar.
  4. Now pour over blanched Mangaweka Asparagus and serve.
    (This will keep in the fridge for weeks)
Phil Houghton