Tonight I made my old stand by , pan fried chops and squash, and since I’m a saucy kind of gal I made a Dijon Sauce for the chops. The recipe called for 2/3 cup of olive oil but I only used a tablespoon or two and that was plenty, it was dripping from my chin as it was and I wouldn’t want the flavor of the mustard diluted anymore. Also, I used about 5 dashes of vinegar instead of one. It was pretty tasty and had a nice fresh tangy flavor , I was kind of worried the honey would make it too sweet but it was great ! Cheers
3 tablespoons of Dijon Mustard
Juice of one lemon
2 tablespoons of honey
2/3 cup olive oil
dash of red wine vinegar
Mix Mustard and lemon juice first then add remaining ingredients and mix