Honey Mustard
"This is a Honey Mustard recipe that I really enjoy.
As I am a vegan chef, I make the vegan option with vegan products, but for those that arent vegan, its much more enjoyable to use regular animal based products."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 cup (approx)
- Serves:
- 16
ingredients
- 1⁄4 cup yogurt
- 1⁄4 cup sour cream
- 1⁄4 cup honey
- 3 tablespoons cider vinegar
- 2 teaspoons dry mustard (best to use black mustard seeds, not necessary though)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 pinch pepper
directions
- mix all ingredients together and wisk.
- serve chilled.
- its best to let settle in the fridge, covered, for a good 2 or 3 hours before serving.
- it works great on salads, but I like it best as a dip for raw veggies.
Questions & Replies
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Reviews
-
Mmm made it for chicken fingers, I have got to say its probably one of the best dips I have ever made. I cant take all of the credit, it is your recipe, but wow.....everyone was impressed! It made my plain old chicken fingers the new 'crave dish' in my family. Thank you!!! -
I use honey mustard a lot so thought I'd try this recipe! So glad I did, 'cause IT'S A GREAT MUSTARD, & a wonderful addition to my finger foods counter from now on! Thanks for the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
RECIPE SUBMITTED BY
I am obsessed with food, and very fond of new and exciting mixed drinks as well.
my own diet consists of 90% raw foods.
The only cooked foods I eat are usually beans, rice, barley, the occasional veggie stir fry, and a veggie/tuna/salmon burger here and there.
