Cayanne Honey Mustard Sauce

[barnes3]

If you feel like given any meat a little kick, or something good to dip into that does not give you too many calories (roughly that I am thinking of off the top of my head) and makes your mouth hot. Then try this on for size.

Ingrediants needed:
Cayanne Pepper
Yellow Mustard (or mustard powder can work but I haven't experimented with it yet; it is something you can try and post how it goes)
Pure Honey


Directions:
1. In a small bowl or sauce dish put in 1 Tablespoon of Honey. 1-2 Tablespoons of Yellow Mustard. (The more mustard, the thicker the sauce, the less the runnier it is...so depending on how 'gourmet' a dish you are trying to prepare the consistency will differ. A runnier/not so thick consistency would be good for fish and a thick consistency would be good for steak/chicken...especially if you were going to smoke/grill the chicken or baste the steak/chicken in a cooker)
2. Still the two components together until well mixed together.
3. SPRINKLE the Cayanne Pepper onto the 'now' homemade honey-mustard. Add the amount to your desired liking and stamina of spicy/hot spices. If you think you take it put alot in, if you can not take so much don't put so much in.
4. Stir in the Cayanne Pepper...this should change the color of the honey-mustard just a tad, but not a whole lot...more or less a tint. (tasting the sauce as you add the pepper is a good way to go that way you don't ruin a batch)


The Cayanne Pepper can always be substituted for anything that has a little kick to it such as Tobasco sauce, and and pre-made spices that have been pre-made by your local grocery store. It may look wild and unusual, but it will send your taste buds sizzling.

barnes3

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