New Zealand Manuka Honey-Mustard Sauce

Name: New Zealand Manuka Honey-Mustard Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: New Zealand
Ingredients: Manuka honey — 100 g (1/3 cup); Wholegrain mustard — 40 g (2.5 tbsp); Dijon mustard — 20 g (4 tsp); Apple cider vinegar — 15 ml (1 tbsp); Butter — 20 g (1.5 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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5 min

Prep

5 min

Cook

Ingredients

Manuka honey — 100 g (1/3 cup)
Wholegrain mustard — 40 g (2.5 tbsp)
Dijon mustard — 20 g (4 tsp)
Apple cider vinegar — 15 ml (1 tbsp)
Butter — 20 g (1.5 tbsp)
Salt and pepper — to taste

Method

Combine manuka honey, wholegrain mustard and Dijon mustard in a small saucepan.
Whisk together until well combined.
Add apple cider vinegar, whisking to incorporate.
Warm gently over low heat, stirring, until butter melts and the mixture is glossy, about 3-4 minutes.
Season with salt and pepper; use as a glaze for ham or ribs during the final stages of roasting.

Cultural Background: A glossy glaze combining New Zealand's prized manuka honey with wholegrain mustard, this sauce reflects the country's celebrated honey industry, popular for glazing ham and ribs, especially around Christmas, which falls in the Southern Hemisphere summer.

Tips: • Manuka honey has a distinctive, slightly earthy sweetness prized for its quality — regular honey can substitute but will taste milder. • Brush this glaze on during the last 15-20 minutes of roasting to prevent burning while still achieving a good caramelised finish.

Variations: • Add a splash of orange juice for extra brightness. • Use as a dipping sauce alongside its use as a glaze.

Storage: Refrigerate in an airtight container up to 3 weeks.

Reheating: Reheat gently if needed to restore a pourable glazing consistency. Nutrition (per serving) Approx. 45 kcal, 0.2 g protein, 1 g fat, 9 g carbohydrate per 15 g serving. FAQs What is manuka honey-mustard sauce traditionally used for? Glazing ham and pork ribs, especially popular for New Zealand's summer Christmas roasts. What makes manuka honey special? It's produced from the nectar of the manuka bush, native to New Zealand and Australia, prized for its distinctive flavour and natural properties.

FAQs: What is manuka honey-mustard sauce traditionally used for? Glazing ham and pork ribs, especially popular for New Zealand's summer Christmas roasts. What makes manuka honey special? It's produced from the nectar of the manuka bush, native to New Zealand and Australia, prized for its distinctive flavour and natural properties.