This sharp, tangy sauce is the perfect accompaniment to any pickled meat. Serve at room temperature alongside meat.
- 1 tbsp. prepared yellow mustard -
- 1 tbsp. honey mustard or Dijon mustard -
- 1 tbsp. oil -
- 1 tbsp. water -
- 1 tbsp. mayonnaise -
- 1 tbsp. prepared white horseradish -
- 1 tsp. yellow mustard seeds -
- 1 tsp. honey -
Mix all the ingredients in a bowl. Us a whisk to blend vigorously until sauce is smooth and creamy. Refrigerate up to one week.
*To prepare a pickled meat start by bringing a large pot of water to a boil. Rinse meat well and add to boiling pot. After ½ hour drain the water and add fresh boiling water to cover generously. Cook over low heat for 2 – 2 ½ hours until tender. Test with fork. Cool (peel while warm if peeling tongue) slice and rewarm in ½ cup chicken stock.