My cousin came to
the beach house for a visit and brought a jar of delicious honey mustard dip that she had made. I was surprised to learn the two main ingredients were dried mustard and egg yolks! Well I needed that recipe! It is great as a marinade for chicken, a dip for pretzels or as a dressing for sandwiches and salads. It keeps in the fridge up to one month.
Enjoy!
3/4 cups white vinegar
3/4 cup dried mustard ( I like Coleman’s)
2/3 cup Honey
2 egg yokes at room temperature
Bring Vinegar to a boil remove from heat and stir in dried mustard. Let sit for 6 hours or over night.
Whisk in the egg yolks and Honey and return the mixture to the stove. Stir the mixture over low heat until it thickens - about 5 minutes. Cool and store in the fridge for up to one month.
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