Spray a 13 x 9-inch baking dish with cooking spray. Stir together Cranberry, Apple, Orange Marmalade, Habanero Jelly, and sour cream in a large bowl. Reserve 1 cup and set aside.
Stir chicken, 1 cup cheese, and the chopped cilantro into the sauce mixture in a large bowl.
Divide the chicken mixture evenly down the center of each tortilla. Roll tortillas over filling; place seam-side down in prepared baking dish. Pour the reserved 1 cup of sauce over the enchiladas. Sprinkle with remaining cheese. Cover tightly with foil. Bake for 30 to 35 minutes or until heated through. Garnish with cilantro.
Baked Brie with Spiced Pears and Cherries
Wednesday, August 6, 2025
Active Time: 15 mins, Total Time: 55 mins, Servings: 6
Ingredients:
¼ cu
If you’ve ever visited your local farmer’s market or supermarket in search of honey, you may have noticed that it comes in several varieties. Most notably, honey is available in a plethora of colors and shades. Different colored honey results from the sources of nectar that bees collect.
But what you won’t find in the store is an explanation of what those colors mean. And that is more important to your purchase decision than you think. That’s because a honey’s color correlates somewhat with its taste. So, you need to know the difference if you want to buy honey that will have the flavor you expect.
To help, here’s a guide to honey colors where we will talk about light honey, dark honey, and everything in between. Honey can come in different shades, influenced by the types of plants or flowers from which the bees collect nectar.
We’ll discuss what gives honey its color, how that relates to its flavor, and the seven USDA-certified color categories and groups. If that sounds sweet to you, let’s get started.
Honey color, based on nectar sources, correlates with flavor. The USDA’s Pfund scale categorizes honey, aiding consumer flavor choices.
Honey color changes with storage; the Pfund scale helps consumers judge flavor. Local honey ensures authenticity, unlike commercial blends.
The Pfund scale categorizes honey’s color, predicting flavor. Light honey is mild; dark honey is bold and robust.
What is really fascinating is the bees will create a wide variety of honey colors. These colors all derive from the type of nectar they forage on.
There is even white honey that is completely clear, it actually looks like water in a jar, but it still has its characteristically thick and sweet texture.
Plants produce their nectar, and bees buzz over to the flowering plants to remove the nectar and bring it back to the colony. If the bees forage on various plants that are all blooming, this is wildflower honey.
If the nectar source is 51% or more from the same type of plant, then it can be called a variety like sage honey, orange blossom, or tupelo honey. Read more about nectar flow.
Brief History of Honey Color Classification
The classification of honey by color has a rich history that dates back to ancient times. Early beekeepers often judged honey by its color, with lighter honeys being particularly prized. Fast forward to the early 20th century, and the need for a more standardized approach became evident.
Enter the Pfund scale, introduced in the 1950s, which measures the color of honey in millimeters. This scale has since become the gold standard for honey color classification, helping producers and consumers alike understand the color of honey and what it might indicate about its flavor and quality.
What Creates The Color Of Honey?
If you didn’t already know, honey bees produce honey harvested by beekeepers. But they don’t create it out of thin air. It results from a chemical reaction between enzymes in a bee’s honey stomach (yes, that’s a real thing) and the nectar they collect from various flowers in their environment.
That reaction changes the pH of the nectar and its chemical composition to better suit long-term storage in a honeycomb. Over time, the stored liquid loses most of its water content to evaporation, resulting in the thick honey most familiar to consumers.
But the color — and therefore flavor — of that honey depends almost entirely on the flowers and pollen the bees visit and collect. Even light honey carries minerals and other compounds found in that nectar that create the color we see in our honey.
But that’s not the only factor that controls honey’s color. Storage conditions also play a role. For example, light-colored honey stored at high temperatures will darken its color.
This darkening process can take years, but it will have a noticeably different flavor from the first teaspoon to the last.
And there are some human interventions that cause the change of color in honey.
In some cases, bees can produce unexpectedly colored honey, such as blue-green honey, when they collect nectar near an M&M candy factory.
How Honey Color Relates To Taste
Generally speaking, light honey will have a milder, more delicate taste. Most clover honey is categorized as white or light honey.
Conversely, darker honey, like dark-colored buckwheat honey, tends to have a bolder and earthy flavor. But as with anything else, there are exceptions to those rules. Certain types of nectar and pollen will yield dark honey with a mild taste.
Bees rarely make monofloral honey. That is to say, bees collect nectar and pollen from a variety of sources to create their honey. Beekeepers label their honey based on the predominant source of nectar and pollen the bees collect.
Goldenrod pollen can darken a light clover honey. So, it’s not always a good idea to judge a honey’s flavor solely by how it looks.
Organic honey is another variation that is based on the source of the flowers the bees collect their nectar. For honey to be organic, the bees must forage on only organic flowers.
Instead, it’s a better idea to get to know the flower varieties commonly used to make honey. Each will result in a distinctive honey flavor profile and color. To be clear, orange blossom honey won’t taste like it is fresh from a tree oranges. But the honey will have a more floral and acidic taste than earthy buckwheat honey.
Blends of multiple flowers will result in a mixture of those flowers’ flavors in the honey they contribute to making. Once you get to know the flowers involved, you can search for honey that will have the exact taste you’re craving.
The 7 Different Colors of Honey Categories
Out in the real world, of course, it won’t always be possible to figure out exactly which flowers went into making the honey you find in the store.
So, it is helpful to know the official USDA color categories used by honey producers to grade their products. They should give you a reasonable idea of how the honey you buy will taste.
The USDA honey color categories depend on a continuous grading system known as the Pfund scale. To grade their honey, producers pour it into a wedge-shaped container colored from light to dark. And that’s where things get complicated.
To develop a Pfund rating, the producer measures the distance between one end of the wedge and where the honey matches the glass color. The resulting distance, in millimeters, is the honey’s Pfund grade.
Traditionally, light honey is sought after more than dark honey. There is likely a lot that goes into that, but the honey color is a personal preference.
Dark honey should not be considered poor honey, just like light amber or other colored honey does not mean it is “better”.
Those grades correspond to the 7 USDA honey color categories, as follows:
Water White – <9 Pfund
Extra White – 9-17 Pfund
White – 18-34 Pfund
Extra Light Amber – 35-50 Pfund
Light Amber – 51-85 Pfund
Amber – 86-114 Pfund
Dark Amber – >114 Pfund
You might find the USDA grade listed on the commercial honey containers you see at the store. However, most local honey producers at farmers’ markets will not have this USDA grading information. Honey producers don’t always add this scale to their honey.
But beware — large honey producers produce blended honey from multiple sources. They claim it is to help produce consistent flavor and color. But some investigations have shown that some commercial honey producers might also be misleading consumers with a cost-cutting strategy where they blend the honey with cheaper ingredients like sugar syrup and water.
This process has been dubbed “Honey Laundering”. So, if you’re looking for honey with a consistent taste, commercial is the way to go. However, it might not be 100% honey, even if the label claims it is.
If you want a better guarantee that the honey on your table is actually just honey, buy local. There will be some small variance in flavor and taste, but you’ll know the honey wasn’t adulterated on its way to your table.
Flavor Groups
Since honey’s flavor correlates to the plant’s nectar that the bees gather, we should look over some of the group characteristics.
These groups have hundreds of minor floral sources. While this is a shortlist of floral varieties of each honey group, you can read the USDA’s Extracted Honey Grading Manual for more information.
These groups are based on personal preference as consumers have a wide variety of flavors they find attractive and unnatractive.
People consume honey for all types of reasons so what may work well for one person using it for baking may not suit the flavor a tea drinker may want.
Group No. 1 – Honey Having A Desirable Flavor:
Some floral varieties in Group No 1. include Legumes, White Clover, Sweet Clover, Alsike Clover, Alfalfa, Vetch, Orange, Sage, Raspberry, Cotton and Wild Cherry.
Bees typically produce light-colored honey when they are sourcing their nectar and pollen from these plants’ flowers. The honey also tends to be more palatable with a delicate or mild flavor.
Group No. 2 – Honey Having A Distinct Flavor
This group’s floral varieties include Aster, Buck Wheat, Horseming, Tulip Poplar, Mangrove, Peppermint, Dandelion, and Thyme. These varieties tend to produce a darker shade of honey amber in color and have distinctive flavors.
These honey varieties tend to be favored in the regions in which they are produced but disliked by many people who are not from that region.
Group No. 3 – Honey That Is Least Desirable Or Even Unpalatable
This group is composed of Avocado, Bitterweed, Cantaloupe, Carrot, Cactus, Cucumber, Eucalyptus, Mustard, Onion, and Tar weed. These honey sources tend produce a deep dark colored honey and have a strong distinct flavor that most people find unpalatable.
Honey from these sources is normally blended with honey from other groups to make it more palatable. This darker honey is typically called baker grade as it is used in the baking industry to make commercial quality foods.
Does Honey Keep Its Color?
No, honey can change colors after harvesting and processing. Light-colored clover honey, harvested in the spring, can turn dark amber if stored in warm climate conditions.
The formerly light honey turned into amber or dark honey, which is still good honey. But the darker-colored honey will have a stronger taste than it did in its lighter-colored form.
Honey color will also change as it ages, even in a well-controlled environment. As raw honey ages, it loses moisture content and crystallizes.
The honey crystals reflect more light and appear lighter in color. This process has little effect on the flavor other than to make it sweeter.
If you are asking yourself, “What makes honey dark in color?” it can either happen naturally because of the plants the bees foraged from. Or it can happen naturally as honey ages. Over time, honey will get darker, even in a sealed, air-tight honey jar.
There is a funny thing that happened a few years ago where beekeepers had their bees in an area where they were making wildflower honey when the beekeepers started finding some unusually colored honey in their hive.
They thought they were getting clover honey or another lighter honey but when they went to harvest it, they were finding blue green honey in their bottles .
It turns out the bees were visiting a candy factory instead of the different plants in the area. They were taking the sugary runoff from the plant and storing it in their hive. I guess the bees didn’t get the memo that they were supposed to go to plants, but not that plant.
I’m not sure where that honey would fall on the found color grader, but it's likely not where the beekeepers wanted their bees to go as a nectar source.
Standardized Color for the Food Industry
In the food industry, honey is meticulously classified into different color categories based on its color intensity. The USDA has established seven distinct color categories: Water White, Extra White, White, Extra Light Amber, Light Amber, Amber, and Dark Amber.
This classification system ensures consistency and quality in honey production, providing consumers with a clear understanding of the product they are purchasing. Whether you’re looking for the delicate taste of light amber honey or the robust flavor of dark amber, these standardized categories help guide your choice.
Honey Color Chart
The honey color chart is an invaluable tool for anyone involved in honey production or consumption. This visual representation ranges from Water White to Dark Amber, offering a standardized way to evaluate the color of honey.
Using the Pfund scale, the chart provides a numerical value for the color intensity of honey, making it easier to classify and understand the different colors of honey.
For beekeepers, honey producers, and consumers, the honey color chart is essential for ensuring the quality and authenticity of the honey they work with or enjoy.
Measuring Honey Color
Measuring the color of honey is a crucial step in assessing its quality and authenticity. The Pfund scale is the most widely used method, involving a comparison of the honey’s color to a standardized color chart.
Another method is the Lovibond visual comparator, which shines a light through the honey and compares its color to a standardized scale. Both methods provide a numerical value for the color intensity of the honey, allowing it to be classified into different color categories.
These measurements help ensure that the honey you buy meets the expected standards of color and quality.
The Takeaway
Now that you know how honey color relates to its flavor and what the color categories on honey containers signify, you can make more informed honey purchasing decisions.
Obviously, there’s a whole lot more than goes into what given honey will taste like besides its color. But the good news is that you can learn more about honey flavors in the most delicious way possible — by trying them yourself to find the varieties that you love.
Discover honey’s diverse colors, flavors, and textures—all shaped by bees and their nectar sources. Learn how nature crafts flavorful honey
Bright, punchy, and balanced. Our Yellow Mustard is mild, slightly sour, and tangy up front, yet it has a sharp, clean bite of warmth that is still more pungent than the store-bought varieties, and goes well with hot dogs, burgers, sandwiches, pretzels, and potato salad. You can also use it as a base for sauces and dressings.
It's our smoothest mustard! The ground seeds and turmeric add a subtle earthy undertone that balances the sourness. It's present, but not flat, harsh, nor aggressive with a pleasant bitterness that helps round out its acidity.
Pairs well with light beers, tart lemonades, sweet iced teas, lagers, savory Bloody Mary, Pilsners, Pinot Noir, Rosé, Cava, Chardonnay, Aperol Spritz, Boulevardier, Classic Martini, Dirty Martini, Gimlet, Gin & Tonic, Hugo Spritz, Manhattan, Mojito, Negroni, Old Fashioned, Paloma, Sazerac, Sidecar, Tom Collins, Whiskey Sour
Suggestions for Uses
Topping hot dogs and burgers, it acts as an emulsifier in salad dressings, a flavorful glaze or spice binder for smoked meats and roasts, and a key ingredient in dishes like deviled eggs and potato salad
Mix with honey or brown sugar to create a sweet and tangy glaze for ham, chicken, and salmon
Use a thin layer of mustard as an adhesive to help dry rubs and spices stick to brisket, pork, and ribs before smoking
Because of its natural binding properties, yellow mustard prevents oil and vinegar from separating in vinaigrettes and barbecue sauces
Stir it into your recipes for meatloaf, deviled eggs, or macaroni salad to add a bright, tangy depth
Turkey sandwiches
Add to BBQ sauce
Squeeze it into scrambled eggs
Upgrade mac and cheese
Use every last drop for a dressing
Dress up your slaw
Amp up the flavor of chicken
Put a bit in your lemonade and add a touch of gin
Combine it with honey or maple syrup for a dipping sauce
Put it in egg, tuna, or potato salad
Spread it on your grilled cheese
Bring heat to shrimp scampi
Add a dollop of mustard into brownies
Drizzle it onto broccoli
Impart flavor on soups and stews
Include it in baked beans
Salmon kabobs
Sauce for salads and veggies
Tilapia
Shrimp skewers
Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, brush it on in the last half hour of cooking
Dip for crudités like steamed artichoke
Lamb rib chops for a quick and impressive dish or braise shank
Scalloped potatoes or gratin dauphinois
Glaze Chicken Sausage with Sautéed Cabbage
Brown Sugar and Mustard Ham Glaze
Mustard Relish
Mustard BBQ Sauce
Cuban Sandwich
Ham Salad Spread
Hollandaise Sauce
Party Franks
Classic Macaroni Salad
Scrambled Egg Sandwich
Creamy Dill Sauce
Sweet Hot Mustard Chicken Wings
Burger Sauce
Roasted Potatoes
Honey Mustard Salmon
Honey Mustard Pork Chops
Honey Mustard Broccoli
Cordon Bleu
Tarragon-Honey Mustard Deviled Eggs
Sauce 1: 1 fresh lemon juiced + ¼ cup olive oil + 1 tablespoon apple cider vinegar + 2 tablespoons Yellow Mustard + ⅓ cup garlic honey + 1 tsp garlic powder + ¼ tsp salt + ground black pepper
Sauce 3: 1 cup Yellow Mustard + ¼ cup hot honey + 1 tablespoon hot sauce + 2 tablespoons brown sugar + ⅓ cup apple cider vinegar + 1 tablespoon ketchup + 2 teaspoons Worcestershire sauce + 1 tablespoon garlic powder + salt and ground black pepper
Sauce 4: 1 small shallot minced + 2 tablespoons white wine vinegar + 2.5 teaspoons Yellow Mustard + ¼ teaspoon salt + ½ teaspoon black pepper + 1 cup extra-virgin olive oil
Sauce 5: ¼ cup extra virgin olive oil + 2 tablespoon fresh rosemary + ½ teaspoon salt + ¼ cup rice wine vinegar + 3 tablespoons Yellow Mustard
Sauce 6: ¼ cup Yellow Mustard + ¼ cup honey + 1 to 2 teaspoons smoked paprika + 1 to 2 teaspoons Creole Seasoning+ ½ teaspoon kosher salt
Sauce 7: ½ cup mayonnaise + 2 tablespoons ketchup + 2 tablespoons Yellow Mustard + 1 teaspoon to 1 1/2 tablespoons chili or hot sauce + 1 tablespoon lemon juice + 1 teaspoon Worcestershire sauce + ½ teaspoon garlic powder + ½ teaspoon onion powder + ½ teaspoon black pepper
Sauce 8: ⅓ cup Yellow Mustard + 3 to 4 tablespoons olive oil + 3 tablespoons apple cider vinegar + 2 tablespoons fresh parsley, minced (or substitute with green onions, chives, basil, cilantro, dill, etc.) + ½ teaspoon kosher salt + ½ teaspoon freshly ground black pepper + 1 to 2 teaspoons granulated sugar
Sauce 9: ½ cup mayonnaise + 2 tablespoons Yellow Mustard + 2 tablespoons lime juice + 3 to 5 cloves garlic minced or finely pressed + 1 tablespoon chili garlic sauce + 1 teaspoon to 1 1/2 tablespoons sriracha + 1 teaspoon fire honey + ½ teaspoon freshly ground black pepper + 1 tablespoon fresh cilantro
Whole-grain fermented mustard has a robust and complex flavor profile that blends a zippy, lactic sourness with a sharp, earthy pungency. The bits of whole seeds offer a satisfying, caviar-like pop, while the fermentation process creates a deep, funky tang similar to aged sauerkraut or kombucha. Because of its rich texture and complex, tangy flavor, whole-grain fermented mustard is a fantastic culinary base.
When you bite into the unbroken seeds, you experience a sharp, upfront kick. Because some of the seeds are whole rather than crushed, this mustard is generally less brutally spicy than smooth varieties like Dijon, allowing more layered flavors to shine through. As the seeds break down, a rich, bubbly acidity and umami depth hit the palate. This sourness comes from lactic acid rather than just the acetic bite of plain vinegar. As the mixture ages, it mellows into a smooth, savory flavor that pairs beautifully with roast meats and sandwiches.
Looking for something deliciously different? 🫙 JP’s Delights is bringing local honey and organic preserves to Club Pilates Boca West this Tuesday! Plus, we still offer FREE delivery throughout Broward County.
Tuesday 7/21 from 4:30-7:30pm at 9774 Glades Road, Suite A9, Boca Raton, FL 33434
Our Habanero Mustard is the perfect blend of sweetness and heat that will take your taste buds on a fiery adventure! It tastes like a tangy, earthy, and slightly sweet premium mustard that finishes with a fiery, fruity kick. It's robust, pungent, and has a bit of a textured bite from the coarsely ground mustard seeds. The sharpness of the vinegar and pungency of the mustard seeds hit first, followed immediately by the bright, tropical, and intensely hot burn of the habanero. It is zesty and sharp with a lingering habanero aftertaste.
Use habanero mustard just like regular mustard, but expect a fiery kick and fruity flavor. It is an ideal spread for grilled meats, hot dogs, and sandwiches. For a quick dip, mix it with equal parts mayonnaise and ketchup, or add honey and maple syrup to create a sweet-and-spicy glaze.
Pairs well with refreshing options include Lassi, Horchata, Coconut Water, fruity tropical cocktails, creamy dairy or coconut-based drinks, crisp Mexican lagers, or chilled fruit-infused hard ciders, Hefeweizen, Pineapple Habanero Margarita, Mango or Peach Daiquiri, Aperol Spritz, Boulevardier, Classic Martini, Dirty Martini, Gimlet, Gin & Tonic, Hugo Spritz, Manhattan, Mojito, Negroni, Old Fashioned, Paloma, Sazerac, Sidecar, Tom Collins, Whiskey Sour
Suggestions for Uses
Add Habanero Mustard to elevate pastrami, smoked salmon, egg salad, or standard burgers by using it as your primary spread.
Brush it onto chicken, pork chops, or roasted vegetables before cooking to build a spicy, caramelized crust.
Blend it with mayonnaise and lime juice to create a creamy sauce for fish or shrimp tacos.
Whisk it with olive oil and apple cider vinegar to give your green salads or potato salads a bold, spicy kick
Spice up your chicken, invigorate your egg rolls or add some zest to your veggies.
Sausages
Pretzels
Egg dishes
Grilled pork chops
Add it to your marinades for meats, fish, or vegetables to infuse them with heat and flavor
Use it as a condiment for your sandwiches, burgers, or hot dogs to bring a spicy note
Incorporate it into sauces, dressings, or dips for a bold and original spicy touch
Spread habanero mustard on toasted bread, then add slices of grilled chicken, melting cheese (such as cheddar), avocado slices, and crunchy vegetables (lettuce, tomato)
Make a quick dipping sauce for chicken nuggets or fried fish by mixing habanero mustard with a bit of honey and mayonnaise
Add a touch of habanero mustard to your burger to spice up the flavors. Spread it directly on the burger bun before adding the beef patty, melted cheese, caramelized onions, and lettuce
Our Dill Honey Mustard combines the aromatic freshness of dill with the sweet smoothness of honey and the tangy zip of premium mustard. A tangy, herb-infused mustard crafted with dill for a fresh, zesty twist on a timeless condiment. Dill Mustard is a bright, tangy, herbaceous, and layered twist on classic mustard. It is zesty and briny, balancing the sharp, vinegary kick of mustard with the savory, freshness of dill pickles with visible flecks of dill weed. It leans closer to a smooth, creamy Dijon or yellow mustard rather than a spicy brown. Lingering notes of fresh dill leave a zesty aftertaste. It's universally appealing without overwhelming a dish. It is incredibly versatile and commonly used to elevate hot dogs, burgers, ham sandwiches, and potato salads.
Use it on everything from grilled salmon to sandwiches
Seafood, especially shrimp and fish tacos
Perfect for wraps, paninis, sausages, dressings, vinaigrettes, and marinades
Grilled meats, chicken, and vegetables
Charcuterie boards and cheese plates
Dipping sauce for pretzels, vegetables, and crostini
Spread on burgers or hot dogs
Pair with pretzels or sausages as a dip
Whisk into vinaigrettes or creamy dressings
Use as a glaze for salmon or roasted vegetables
Mix into potato salad for extra flavor
Spoon Dill Mustard over grilled, roasted, air-fried vegetables, rice, or noodles.
Dip zucchini fries, tofu nuggets, vegan potato croquettes, chickpea fritters, or raw vegetables on a charcuterie board.
Add a little more water to thin the mustard dill sauce recipe to make a dressing. Then, pour it on your favorite raw salads, cooked greens, or inside a loaded baked potato.
Or add 2 teaspoons of maple syrup to give it a maple flavor.
Try on egg rolls
Serve alongside extra virgin olive oils and aged balsamic vinegars on a charcuterie spread with Sourdough Bread, Rosemary Bread, Fig Spread, and Cherry Scotch Bonnet Preserves for a stunning entertaining board.
Mix it with the cranberry pear vinegar and dip my sourdough bread in it
Zesty spread on tuna sandwiches
Over grilled or pan-fried fish such as halibut or cod
Dip for cold poached shrimp
Over steamed vegetables like asparagus, broccoli or green beans.
Mix into your egg salad, potato salad, or chicken salad
Add to your deviled egg mix
Thin with buttermilk for a creamy dressing over crisp greens
Add sour cream and top baked potatoes or steamed baby potatoes
Use as a sandwich spread to liven up your ham or turkey sandwich
Mix with a little cream cheese and serve with smoked salmon on crostini
Veggies
Dip
Chicken
Potatoes
Tofu
Beans
Lentil Salad
Tuna Salad
Cucumber Salad
Marinade
Smoked Salmon
Add Mayo to it and use it as a spread
Green salads, pasta salad, rice bowls, grilled proteins, or cooked veggies.
Gravlax
Dip for cocktail sausages or crudites
Baste/glaze for chicken or pork
Spread it on any fish before baking or broiling.
As a sandwich spread with cold cuts
Use it on little roasted potatoes
In a shaved carrot salad
Crab, shrimp, marinated meats, ham and as a salad dressing
Warm potato salad
Salt-cured, unsmoked fresh Swedish Christmas ham with a coating of egg, mustard, and bread crumbs
Over sliced avocado
Prawn cocktail
Smoked salmon on rye bread
Canapes with beetroot cured Gravlax on lavash crackers
Dill Honey Mustard chicken wraps
Serve with some freshly shucked oysters
On roasted delicata squash
Over quinoa tofu salad
A shrimp katsu sandwich
Dill Mustard Sauce: Whisk together ½ cup organic vegetable broth, ½ cup Dill Mustard, 2 teaspoons fresh lemon juice, and ½ teaspoon smoked paprika and cover and refrigerate until ready to use. Serve cold with cold dishes or, heat the dill mustard sauce in a saucepan on medium-low until heated through (approximately 5 minutes) or microwave for 30-45 seconds.
Dill Mustard Sauce 2: Place 1/4 cup of Dill Mustard, 3 tablespoons white balsamic vinegar, 1/4 cup extra virgin olive oil, 1 large minced clove garlic, 1/4 teaspoon salt, and 1/8 teaspoon chili flakes in a container that may be sealed with a lid. Seal the container and shake it vigorously for a few seconds until the sauce is emulsified and smooth.
Dill Mustard Sauce 3: In a small bowl mix together 1/2 cup mayonnaise, 1/2 cup sour cream , 3 tablespoons fresh parsley leaves, minced, 4 tablespoons Dill Mustard, 2 teaspoons lemon juice, fresh-squeezed, salt and freshly-ground pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.
Dill Mustard Sauce 4: Whisk together 3/4 cup mayonnaise, 2 tbsp sour cream, 1/4 cup of Dill Mustard, 2 tsp fresh lemon juice, 2 tsp coarsely chopped capers, 3/4 tsp granulated sugar, 1/4 tsp turmeric, generous pinch white pepper, and a pinch sea salt in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavors to meld. Serve garnished with additional fresh dill.
