There are so many uses for this mustard sauce including using as a marinade, dip, or topping for pork, chicken or beef; as a dip for assorted cheeses (yum with sharp cheddar), hard boiled eggs, soft pretzels, and pita bread; and also as a condiment for sandwiches, burgers, and hot dogs and even mixed with extra virgin olive oil to use as a salad dressing :-)
Combine the mustard and vinegar in a small saucepan and let stand for 30 minutes.
Whisk in the sugar and egg yolk until smooth and cook over medium low heat, whisking constantly, until mixture is thickened and temperature reaches 160 degrees F.
Remove from the heat, whisk in honey and chill. Can be stored in the refrigerator for up to one week.
By Deeli from Richland, WA
Used Balsamic vinegar which added a tad more depth. Great condiment recipe.
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