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How to reduce the spicy sting from my dijon-honey sauce?

eviemichael Jul 24, 2013 12:18 AM

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...

  1. eviemichael Aug 15, 2013 06:35 AM

    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. :)

    1. 4
      4Snisl Jul 24, 2013 09:04 AM

      That's really thoughtful of you!

      The mayonnaise seems like a good idea. Or maybe a bit of cream.

      Good luck!

      1 Reply
      1. re: 4Snisl
        greygarious Jul 24, 2013 01:28 PM

        Cream or sour cream or full-fat yogurt. Dairy is the best thing for taming overly-spicy food.

      2. e
        escondido123 Jul 24, 2013 08:51 AM

        Heat it up, that will mellow the mustard immediately.

        2 Replies
        1. re: escondido123
          pinehurst Jul 24, 2013 08:55 AM

          Wow. I never knew this!

          1. re: pinehurst
            e
            escondido123 Jul 24, 2013 12:26 PM

            Neither did I until I made a dish that had like 2 tablespoons of dijon and I cut that it half. But the heat toned it down so much I understod why there was so much.

        2. pinehurst Jul 24, 2013 06:58 AM

          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.

          1. a
            andieb Jul 24, 2013 06:40 AM

            I would add mayo, but I know not everyone likes it..

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