n a medium nonreactive saucepan, whisk together all the ingredients.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring often.
Once it reaches a boil, turn off the heat.
Use immediately or let the sauce cool and store it in an airtight container in the refrigerator for up to 4 weeks.
Notes / Tips / Wine Advice:
Wine Advice:
The tangy and slightly spicy flavor of this mustard sauce pairs well with a crisp white wine like a Sauvignon Blanc or a dry Riesling. If you prefer red wine, a light-bodied red like a Pinot Noir could complement it nicely.