Honey Mustard

Excellent with chicken, ribs, sandwiches and soft pretzels.

• Ready In: 6 hrs 5 mins
• 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

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.