"Well what could possibly go
wrong?” You threw it together several times, you are making it for company and
darn it, it’s not working! You are probably familiar with the concepts of Finagle’s
or Murphy's Law. It goes like this: Anything that can go wrong will go
wrong. Yes, this is a recipe of sorts.
But that’s not the point. The title should have read testing and recording.
We, home cooks are positivist creatures;
we keep inducing chemical reactions in our lab without the faintest of idea
of why or how. Consequently we take endless liberties with recipes and are most
surprised when things go awry. If you are like me, assuming all you have to do
is throw a few things together and surprise, surprise it works and then the
next time fails… that is when instead of a small dish of dipping sauce you end
up with 3 cups of the stuff…Why would I bother? Well… because… the
commercial stuff is not very good.
So… unless you happen to be a
genius it is a good idea to measure and record every change you
make to a recipe. Rate it, “too sweet” or “awful” in fact cross those out. This
way you will personalize the recipe to suit your tastes and ensure that you can
repeat it, or never, [whichever may be the case] and it will be the same ever after that. Most recipes
are too salty for my taste, so I automatically reduce the salt and occasionally
realize that the salt the recipe called for would have been perfect. So I write
in “keep salt”. This may seem like the most redundant recipe ever, but if your honey
mustard is a hit and miss… try to keep a record… because sometimes even the
simplest of things will go wrong.
HONEY MUSTARD
1/4 cup full fat mayonnaise
1 Tbsp liquid honey
1 Tbsp French mustard
1/4 cup 14% sour cream
- Combine ingredients in a small dish and stir smooth.
