Honey Mustard - cooking recipe

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)
Preparation
    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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