Name: Triple-Mustard Sauce
Yield: Makes about Generous 3/4 cup
Ingredients: 1/4 cup Dijon mustard; 1 teaspoon dry mustard; 1 teaspoon whole mustard seeds; 1 teaspoon crushed black peppercorns; 3 tablespoons brandy; 3 tablespoons chopped fresh tarragon or 2 teaspoons dried; 2 tablespoons olive oil; 1 1/2 tablespoons tarragon white wine vinegar or white wine vinegar; 2 teaspoons honey

Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish.

Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Recipe notes

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