Honey Mustard
"Excellent with chicken, ribs, sandwiches and soft pretzels."
photo by PalatablePastime
- Ready In:
- 6hrs 5mins
- Ingredients:
- 4
- Yields:
-
1 1/2 cups
ingredients
- 3⁄4 cup white wine vinegar
- 3⁄4 cup dry English-style mustard
- 2⁄3 cup honey
- 2 large egg yolks (at room temp)
directions
- In a small saucepan, bring vinegar to a boil.
- Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
- Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
- Remove from heat and cool.
- Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.
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Reviews
-
As much as I hate to give a low rating, I must say in all honesty that we did not enjoy this. I used pure clover honey and followed the recipe exactly, but the taste was disappointing.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
