Monday, September 21, 2009

Hot Mustard Dip

I forgot I made this until I was cleaning out the fridge tonight, so I broke out the pretzels to appease the hunger of the masses until dinner was ready.

Hot Mustard Dip
  • 1/8 cup mustard powder
  • 1/8 cup crushed brown mustard (both mustards I use are from Penzeys)
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 tbsp honey

In a saucepan combine the mustard and vinegar and let sit for 30 minutes. 

Whisk in the sugar and egg yolk until smooth.  Cook over medium heat, constantly whisk until it begins to simmer and thickens.  Remove from the heat and mix in honey.  Cool. 
You can store in the fridge for several weeks. 

Serve with pretzels or you can use as a sauce for baked chicken.  Double for a party or for use in other recipes. 

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