So…
I’ve tried honey mustard a couple of times, with varying degrees of success. This version, was, indeed, the Best! (or, certainly, very good) – but it also called for making your own mustard from powder and seed. Now, I’ve come across this magical little mixture, and I have to wonder, “what was I thinking?”
Yes, this is that good. and made from stuff you probably have in the cupboard anyway.
INGREDIENTS
•1/4 cup salad dressing
•1/4 cup mayonnaise
•1/4 cup mustard
•1/4 cup honey
•1 tbsp rice vinegar
•1/4 tsp salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
Two notes:
first, thanks to thisweekfordinner.com for posting the original version of this recipe, and second, Rich kinda likes Miracle Whip, so when Hellmann’s came out with their version (and sent me a $1.50 coupon), I decided to pick up a jar to try. I thought it would be a bit too sweet and tangy to use full strength in this dressing, so cut it with half Hellmann’s regular mayonnaise. The original recipe just called for mayonnaise; you do what you want.
Hmmm. I suppose, if you went all ‘tangy salad dressing’, you could mebbe skip the rice vinegar. Just a thought, back to the honey mustard…
Whisk all the ingredients together (I used my immersion blender).
That’s it – that’s the whole recipe – and, you don’t have to wait for the flavors to blend or mellow or nuthin’ – this puppy is good to go from the minute you blend it together!
So far, I’ve tried it on sammiches, grilled chicken and pork chops (check that deal out, tomorrow), and even salad, and it’s all good.
Store it in the fridge, and you have a fine, high-fructose-and-other-stuff-free replacement for that stuff you can get from the store.
Oh, and for those of you still wanting to make your own mustard? Check out the first Best! Honey Mustard post. And if you’re looking for a gluten-free version, check back here in a couple of weeks, I’m working on one.