Honey Dijon Sauce

This three-ingredient honey Dijon sauce is the kind of recipe you make once, file in your back pocket, and pull out whenever cold shrimp appear at your party. Equal parts honey, Dijon mustard, and orange juice get whisked together until smooth, and that’s it. The orange juice is the move that lifts it above an average sweet-mustard dip, brightening the honey’s sugar and softening the Dijon’s bite.

It’s also fat-free, which makes it useful to have around for shrimp cocktail trays when guests are watching what they eat. The thinner consistency from the juice coats shrimp without weighing them down. Stir well before serving, the honey settles to the bottom while it sits.

Kitchen Tips

• Use fresh-squeezed orange juice if you can. Bottled juice tastes tinny and dulls the brightness.
• Whisk vigorously, the honey takes a moment to fully blend into cold juice. A quick microwave warm-up of the honey loosens it.
• Sauce holds up to a week in a sealed jar in the fridge. Shake or stir before each use.
• For a thicker dipping consistency, drop the orange juice to a quarter cup.