It seems as though Spring is finally here to stay around about these parts, and, given the number of barbecue themed recipes I’ve been posting of late, I thought it high time to revisit and update my favorite mustard – for when you plan on brats ‘n burgers in place of barbecue.
Now, this recipe, based on Howard Johnson’s Spicy Mustard from the always helpful folk at Ask Uncle Pahedrus – Finder of Lost Recipes is pretty much perfect just the way they published it, but…
I happen to prefer Trader Joe’s Dijon mustard, which has an almost horseradish-y bite to it, and now – after coming across it in a new local fave pizza joint – I much prefer using Mike’s Hot Honey (available on Amazon) in place of your regular, run o’ the mill honey – though that works a treat, too! We just prefer the touch of heat this brings with the sweet.
The recipe is simplicity itself: one plus one plus one – ermmm, plus the hint of Aleppo pepper I also like to add.
I use half-cup measures, because that is what fits best in the mustard squeeze bottle I keep in the fridge. Feel free to scale up or down to suit your needs and tastes.
*Yes, I really think that it needs to be French’s yellow mustard. I keep my standards, well… standard. Heinz ketchup. Hellmann’s mayonnaise. And French’s yellow mustard. I believe that you do not mess with the best.
Whisk (well, I use an immersion blender) the mustards together with the honey until well blended, then stir in the Aleppo pepper and transfer to your container of choice.
Store in the fridge until needed.
I believe that you will find yourself needing this a lot.