Creamy Honey-Mustard Sauce

I make this so often, I don't measure anything anymore. It is so good for anything that you like mustard on--hotdogs with your Saturday night baked beans, ham and cheese sandwich, a dip for chicken tenders, and so on. Any brand of mustard will do but I use the regular French's yellow mustard and the regular Gulden's brownish mustard. You can use all yellow if you want and it is still good. I use this in place of mustard unless it is in a recipe that calls for that ingredient. Maybe even then it would be good to use this--will try it.

• Ready In: 10 mins
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup yellow mustard (French)
• 1⁄2 cup brown mustard (Guldens)
• 1⁄3 cup honey
• 1 1⁄2 tablespoons brown sugar

Directions

1. Whisk all ingredients till blended and sugar is dissolved.
2. Put in a container and keep in refrigerator.
3. It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
4. It will keep about 4-5 months in the refrigerator if it lasts that long.