Combine butter flour and stock cube in small saucepan. Heat over medium heat, stirring and breaking down the stock cubes, until butter and stock cube melt, forming a roux.
Remove from heat.
Add remaining ingredients, and place back on heat - increase to high.
Stir in roux and other ingredients with a small whisk.
Once sauce begins to thicken and just before it simmers, reduce heat to low.
Adjust honey and vinegar, 1 tsp at a time, to make it sweeter or more sour, to your liking.
Allow to simmer 5-8 minutes.
Serve hot, with roast pork and steamed baby potatoes (buttered with fresh dill).
Author's Comments
I have developed this sauce over time, and find that I actually prefer it heavier on the dijon. 5-6 tbsp. My wife recommends that the balance is better with just 4.
Some tasty variants include simmering for 10 minutes with 3-4 sprigs of fresh thyme then strained to remove the thyme leaves and sprigs.
Instructions
Combine butter flour and stock cube in small saucepan. Heat over medium heat, stirring and breaking down the stock cubes, until butter and stock cube melt, forming a roux.
Remove from heat.
Add remaining ingredients, and place back on heat - increase to high.
Stir in roux and other ingredients with a small whisk.
Once sauce begins to thicken and just before it simmers, reduce heat to low.
Adjust honey and vinegar, 1 tsp at a time, to make it sweeter or more sour, to your liking.
Allow to simmer 5-8 minutes.
Serve hot, with roast pork and steamed baby potatoes (buttered with fresh dill).
Author's Comments
I have developed this sauce over time, and find that I actually prefer it heavier on the dijon. 5-6 tbsp. My wife recommends that the balance is better with just 4.
Some tasty variants include simmering for 10 minutes with 3-4 sprigs of fresh thyme then strained to remove the thyme leaves and sprigs.
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