Healthy Hot & Sweet Dijon Mustard, Apple & Lime Sauce

Ethan UK's Note:

I made this up mega-fast last night as a mustardy 'something' to serve on top of a huge piece of fresh grilled Haddock and I didn't want to use something out of a bottle. It was so good, and as a simple but very elegant pour-over sauce would be great for fish & poulty, and if a stronger-flavoured mustard & a little less lime were used it would be terrific on steak and, I expect, gammon and pork too - also some baked vegetable dishes. The spice list is quite long but it's basically just a Bechamel sauce with mustard, apple, lime and the spices listed here are simply the spices I had handy and fancied at the time and just a guide on how to prepare it exactly the same next time. I do believe spice & herb selection is very much down to what you fancy at the time :) It's a really handy recipe to make up quickly and is wonderfully sweet, creamy, mildly mustard and piquant plus it's extremely healthy. Makes a very generous quantity for one. A crisp, dry white wine or dry sherry would probably be much nicer than vinegar if you have it.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1 tablespoon cornstarch (a generous tablespoon)
• 1 tablespoon Dijon mustard, to taste (approx 22g, Preferably wholegrain mustard)
• 50 ml nonfat milk (about 3 1/3 Tablespoons)
• 1 teaspoon sultanas (Generous) or 1 teaspoon raisins (Generous)
• 3/4 teaspoon lime juice, to taste
• 1 tablespoon red onion, finely chopped
• 1 tablespoon apple, Peeled & coarsely chopped (I used a peeled section of a sweet apple which was handy, 'Jonagold')
• 1/4 teaspoon ground ginger, to taste
• 1/2 teaspoon ground coriander, to taste (Cilantro in USA)
• 1 dash ground aniseed, to taste
• 1 dash paprika, to taste
• 1 dash black pepper, Freshly Ground, to taste
• 1/2 teaspoon garlic granules or 1/2 teaspoon fresh garlic, chopped, to taste
• 2/3 teaspoon rice vinegar, to taste
• 1 1/2 teaspoons white wine vinegar, to taste
• 1 pinch hot chili powder or 1 dash Tabasco sauce, to taste
• 1 pinch ground cloves, to taste (sparingly)
• 1 1/3 teaspoons lemon juice, to taste
• chopped herbs, leaves (to garnish)
• 1/2 pint boiling water, to taste (approx.)

Directions:

1. Place corn starch and Dijon Mustard into good-sized microwaveable bowl and add a little of the milk.
2. Stir to mix as much as you can. If you can get it lump free then great (I couldn't!) - if not then the lumps will resolve themselves in the cooking anyway, (well mine did!).
3. Stir in the milk and the rest of the ingredients except the boiling water.
4. Stir in a good half of the boiling water. Stir well.
5. Cook in microwave on full power for a few minutes (3 to 4 depending on microwave power rating) until it's been bubbling merrily for a good 45 seconds.
6. Take it out and give a good stir then stir in more boiling water until sauce is a just a bit thicker than you would like it to be.
7. Microwave again until bubbling merrily.
8. Just prior to serving, stir in a little more boiling water to dilute to desired consistency and. . . .
9. Optional:.
10. microwave for 30 seconds or so to bring it back to boiling hot.
11. SERVE.
12. Optional Garnish:.
13. Drizzle a little fresh lemon juice across the top when it's on the plate and garnish with fresh ground black pepper or paprika and segments of lemon and/or chopped herb leaves such as Basil, Tarragon or Mint etc.
14. I was so pleased with this I took a couple of pictures which I added to my website - in the (probably vain and arguably very mischievous) hope that I can persuade my mother that making up proper sauces really needn't take forever, have loads of butter, or even very much effort! :).
15. It's surprisingly creamy (which was exactly what I wanted). If you'd like it with a little more bite then stir in a little Tabasco sauce and a few drops more lime juice.