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“Excellent with chicken, ribs, sandwiches and soft pretzels.”
READY IN:
6hrs 5mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, bring vinegar to a boil.
  2. Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
  3. Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
  4. Remove from heat and cool.
  5. Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.

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