- Prep
- 10 min
- Total time
- 10 min
- Yield
- 6 servings (approx. 250ml)
- Difficulty
- Easy
- Calories
- 140 kcal
Quick summary
“A creamy and addictive sauce that combines good-quality mayonnaise, Dijon mustard, honey, apple cider vinegar, and smoked spices. The 30-minute rest in the refrigerator develops a bittersweet, acidic, and smoky profile perfect for appetizers.”
What you need to know
- The emulsion of the mayonnaise with Dijon mustard and vinegar ensures a silky and velvety consistency.
- Honey softens the pungency of mustard while smoked paprika brings toasted barbecue notes.
- Refrigerated resting allows the garlic and onion powder to hydrate, releasing umami aromatic compounds.
Ingredients
Main
- xícara (240ml) Good quality mayonnaise
- tablespoons Dijon mustard
- tablespoon Honey or maple syrup
- tablespoon White wine or apple cider vinegar
- teaspoon Smoked sweet paprika
- teaspoon Garlic powder
- teaspoon Cebola em pó
- teaspoon Pimenta caiena (opcional)
- Salt
- Freshly ground black pepper
Instructions
Principal
- In a medium bowl, add the mayonnaise, Dijon mustard, honey (or maple syrup), and vinegar. Mix well with a wire whisk until you get a homogeneous and creamy consistency.
- Add the smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix again, ensuring that all the spices are well incorporated into the sauce.
- Season with salt and freshly ground black pepper to taste. Taste the sauce and adjust the seasonings according to your preference, adding more salt, acidity, or sweetness if necessary. Remember that balance is key.
- Cover the bowl with plastic wrap and take to the refrigerator for at least 30 minutes. This resting time is crucial for the flavors to develop and deepen, resulting in a more complex and tasty sauce.
- Serve your Golden Nectar with your favorite snacks and enjoy an explosion of flavor. The sauce will be at its peak flavor after a few hours in the refrigerator.
Chef's tips
- Use a small whisk to vigorously mix the ingredients until you get a smooth and shiny cream.
- Taste the sauce after resting in the refrigerator to adjust the acidity or salt according to the side dish.
- Add the cayenne pepper gradually if you want a mild heat that warms the palate at the end.
Variations
- Add 1 teaspoon of Worcestershire sauce to elevate the concentration of umami notes.
- Add finely chopped cucumber pickles to turn the mixture into a rustic tartar sauce.
- Mix 1 tablespoon of natural Greek yogurt to lighten the sauce and make it more fluid.
Substitutions
- Dijon mustard can be replaced with traditional yellow mustard or dark grainy mustard.
- Honey can be swapped for pure maple syrup, cane molasses, or agave syrup.
- Apple cider vinegar can be replaced with white wine vinegar or fresh lemon juice.
How to store
Store in a sterilized airtight glass jar in the refrigerator for up to 14 days. Always keep under constant refrigeration and use a clean spoon to remove portions without contaminating the jar.
Can it be frozen?
Freezing is strongly discouraged for sauces based on emulsified mayonnaise, as the ice breaks the emulsion between the oil and the egg, separating the sauce into pure oil and curdled liquid.
What to serve with
Perfect for dipping crispy french fries, breaded chicken strips, onion rings, burgers, and raw vegetables.
Frequently asked questions
Why does the sauce need to rest for 30 minutes in the refrigerator before use?
Dehydrated spices like garlic and onion powder need time and moisture to rehydrate and infuse their essential oils into the mayonnaise, rounding out the flavor.
Can I make this recipe with homemade raw egg mayonnaise?
You can use fresh homemade mayonnaise, but be aware of the reduced shelf life to only 48 hours under strict refrigeration due to the use of raw eggs.
Does the sauce get too sweet because of the honey?
No, the apple cider vinegar and Dijon mustard offer enough acidity and pungent spiciness to balance exactly the tablespoon of honey, resulting in a harmonious sweet and sour flavor.
What is the difference between using common sweet paprika and smoked paprika?
Smoked paprika undergoes drying with oak smoke, bringing deep toasted notes that transform the sauce into a side dish with a gourmet smoky profile.
