Honey should be taken liquid, preferably with a pronounced aroma, so that it is felt in the sauce.
So, mix raw egg yolk, mustard, honey, lemon juice and Teriyaki sauce. Add freshly ground pepper
An important point – the color of the sauce depends on the color of honey. I have taiga honey, amber color. If you take the honey, the darker the sauce will be slightly brownish. If you take the honey light, it is possible to throw for color a pinch of turmeric.
The sharpness of the sauce depends on the selected mustard. I took Russian. If you take Dijon-the taste will be less sharp.
In the glass from a blender put all these ingredients, pour in half butter.
With a dip blender, beat until smooth, then pour in the second half of the oil and beat until smooth sauce.
That’s all. The sauce is ready! At first, it has a slightly flowing texture. Let it stand overnight in the fridge and it will thicken.
The sauce is stored in the refrigerator up to two weeks.