How to reduce the spicy sting from my dijon-honey sauce?
For some reason, on the day I'm cooking for my grandmother, I decided to change up the sauce I always make for my salmon.
I chose a recipe that has 1/4 cup dijon, 2tbs whole grain mustard, & 3 tbs honey, and a bunch of dill. When I tasted it I realized its wayyy too spicy for my grandma. I added more honey and some oil, which helped, but it still has a zing that I know will be too much for her.
Should I just add more oil? Soy sauce? Mayo?
My grandma has been visiting and cooking for us everyday- I wanted to treat her for a change...
Evie, you are sweet to cook for your grandma. I don't know how long she's staying but if it's for a while, you can try to let the mustard sit for a week or so....that usually causes it to "mellow" a bit.
In the short term, yes, try "cutting" it with a bit of mayo and a dab of regular yellow mustard if you have it.
Thanks everyone for the replies! Sorry I didn't get back to you all sooner.
I ended up adding mayo and the sauce was fine. My grandma absolutely loved the salmon and I was thrilled! She is an amazing cook and is not easily impressed. :)