Creole Mustard Sauce

This is the mustard that goes with the Blackened pork tenderloin….but you can use it for anything I would think.

Creole Mustard Sauce

Ingredients: 

1/4 cup of grainy Dijon Mustard

1/4 cup mayonnaise

1 tablespoon honey

1 teaspoon white wine vinegar (I used plain rice vinegar still tasted good)

1 teaspoon hot pepper sauce (Tabasco), or to taste

1/2 teaspoon of Creole seasoning (such as Tony Chachere’s), or to taste

2 green onions, green tops only, very thinly sliced ( I never do this…but feel free)

Directions:

1. In a medium mixing bowl, whisk together ingredients and place in refrigerator for at least one hour to allow the flavors to develop