Prep 10 mins
Cook 0 mins
I like making my own because of a preservative phobia I sometimes suffer from.
- 158.51 ml Dijon mustard (regular yellow works fine too)
- 118.29 ml sour cream (reduced fat works fine)
- 59.14 ml honey
- 1.23 ml Worcestershire sauce (reduced sodium works)
- Mix well, enjoy.
I have to say it's pretty unique and I like it as is. Don't think I'd have thought of this. Thank you!
The mustard taste was a bit too strong for us, so we added a little more honey. After that it was fantastic!
This was especially good over my steamed veggies that we had last night. Worked perfectly with steamed potatoes, sweet potatoes, cauliflower and zucchini. Will definitely be making this again soon.