Honey Mustard

READY IN: 6hrs 5mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, bring vinegar to a boil.
  • Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
  • Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
  • Remove from heat and cool.
  • Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.
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