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

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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...

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

    1. 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. Heat it up, that will mellow the mustard immediately.

        2 Replies
        1. re: escondido123

          Wow. I never knew this!

          1. re: pinehurst

            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. 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

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

          2. 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. :)