This sharp, tangy sauce is the perfect accompaniment to any pickled meat. Serve at room temperature alongside meat.

Ingredients

1 tbsp. prepared yellow mustard

1 tbsp. honey mustard or Dijon mustard

1 tbsp. oil

1 tbsp. water

1 tbsp. mayonnaise

1 tbsp. prepared white horseradish

1 tsp. yellow mustard seeds

1 tsp. honey

Directions

Mix all the ingredients in a bowl. Us a whisk to blend vigorously until sauce is smooth and creamy. Refrigerate up to one week
*To prepare a pickled meat start by bringing a large pot of water to a boil. Rinse meat well and add to boiling pot. After ½ hour drain the water and add fresh boiling water to cover generously. Cook over low heat for 2 – 2 ½ hours until tender. Test with fork. Cool (peel while warm if peeling tongue) slice and rewarm in ½ cup chicken stock.

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