Honey Mustard

1. 1

   In a small saucepan, bring vinegar to a boil.

2. 2

   Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.

3. 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. 4

   Remove from heat and cool.

5. 5

   Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.

* Per serving · 4 servings · Values may vary.

No additional tips available.