I don't know why I didn't put this up earlier, because it's a "duh" kind of recipe. It's two ingredients, ones you should be able to find in your pantry and fridge at any time, and you don't need to know anything about measurements other than 1-to-1. It's that simple. I've seen recipes that require yogurt, or sour cream, or even mayonnaise, but for heaven's sakes, they are absolutely not needed. You do not need any sort of thickener, because the two ingredients in combination make a nice texture, and you want the two flavors to have a presence without something cloying behind it. Why fix it if it ain't broke, eh?

Now, for the ingredients.

A semi-viscous honey is best, with a neutral flavor. Miel de fleurs is a good one. Don't waste good acacia or sunflower or linden honeys on this, because it will impart a strong flavor. You want the sauce to emphasize your meat or vegetable, not the other way around. Use a Dijon mustard--I absolutely insist on it--either grainy or smooth, whatever you prefer in texture. You want a zing in your sauce, and a good quality zing to it. Don't talk to me about squeeze-bottle mustard.

So.

1 part honey

1 part mustard

By "part" I mean teaspoon, or tablespoon, or cup, or liter, or even gallon. I don't suppose you'll make it by the teaspoon or by the gallon, but somewhere in between. Whatever you do and however you measure, make sure it's a one-to-one ratio.

Put both ingredients in a bowl and mix together. Add more of either to preference.