Lemon Mustard Sauce

This poor man's provencal-like sauce is a copy from a small town restaurant in Nemea, Greece that was likely made with the drippings from the chicken. Tangy and acidid, it is one of our top choices to accompany chicken, pork, potatoes, rice, grains and spinach.

Lemon Mustard Sauce

• Stone Ground or Brown Mustard works best. Dijon is also a viable alternative.

• Ratios are as follows:

• 50% Mayonnaise, 30% Mustard, 20% Olive Oil, Lemon Juice and salt to taste..

https://www.lemonpantry.com/post/greekstyle-chicken-potatoes-with-lemon-mustard-sauce

https://www.lemonpantry.com/post/chicken-w-lentils-spinach-and-freekeh

https://www.lemonpantry.com/post/spinach-orzo-with-pork-tenderloin

https://www.lemonpantry.com/post/rosemary-thyme-chicken

https://www.lemonpantry.com/post/squash-spinach-over-farro

https://www.lemonpantry.com/post/arctic-char-over-lentils-dandelions