WARM AND SPICY, THIS DIPPING SAUCE served with practically any food holds its own against a fortifying mug of dark stout or ale on a snowy evening. Complex, with sweet flavors from the honey and orange juice vying against the tart tang of the vinegar and surprising heat from cayenne and black pepper, this sauce livens up any plain food that can serve as a canvas for its color. I strongly suggest pairing it with stick-to-the-ribs foods, such as mozzarella sticks, pretzels, or simple farmhouse cheeses on crackers, or smearing it on a pork roast or hen before a slow oven-roasting. Bottled in an attractive jar, tied up with a ribbon, this sauce makes a welcome hostess gift in lieu of the expected bottle of wine or box of chocolates.
MAKES ABOUT
1 CUP / 240 MILLILITERS SAUCE
¾ cup / 180 milliliters smooth Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed orange juice
1 tablespoon honey
2 teaspoons prepared horseradish
1 garlic clove, finely minced
Pinch of cayenne pepper
Pinch of salt
Pinch of freshly ground black pepper
Combine the mustard, vinegar, orange juice, honey, horseradish, garlic, cayenne, salt, and black pepper in a large mixing bowl. Using a whisk, mix thoroughly until the sauce is uniform and has a smooth consistency. Pour into a clean jar, and store the refrigerator for up to 1 week.