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I love this recipe to serve with pretzel sticks (no rice wine vinegar). Find about 1 tsp of cayenne to give it a nice little kick.
This is a great sauce. I served it with sausage meatballs and then again with ham. I did use the vinegar and think it adds a nice zing. I don't want to lose this recipe. Thank you Lorraine.
easy and delicious...cooking is SO FUN! super to find U have some ingredients in UR cupboard and can actually make something U need to go with a meal....!!
This is delicious! I used Vegenaise instead of mayonaise to keep it vegan.I left out the cayenne because I made it for my son. I also skipped the vinegar, it was not needed. I used raw, local, dark unfiltered honey-yum!
I have been making this for three years now! I love it! This is restaurant quality honey mustard and when I'm too lazy to make it I regret it as none in the store compare! I always make a double batch and store in a 1/2 qt mason jar with a plastic lid. It lasts for months!
Wonderfully easy and good! I didn't have the vinegar and it wasn't missed.
It was okay...tasted more like the bottled version instead of the resturant version.
Wow! This is really really good and so easy to make. I had this on a chicken sandwich for lunch and a salad for dinner. Just the right flavor. Thanks for posting!
This was WONDERFUL!! It was super easy and the ratios were perfect. My kids said that it tasted just like McDonalds for the chicken nuggets! I added the rice vineger and even as a dip it was perfect! Thanks! NOTE: The longer it chilled in the fridge, the better it tasted!
I thought this version was nasty for a dip, definitely too much mustard in this recipe