Total Time
6hrs 5mins
Prep 6 hrs
Cook 5 mins

Excellent with chicken, ribs, sandwiches and soft pretzels.

Ingredients Nutrition


  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.


Most Helpful

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.

highcotton May 30, 2005

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