How to make it

  • In a small bowl, combine all the ingredients and mix well.
  • Make at least 24 hours prior to usage for best flavor.
  • Store refrigerated in a tightly covered jar for up to 2 weeks.
  • yield: 1 3/4 cups

Reviews & Comments 2

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    " It was excellent "
    henrie ate it and said...
    YUM, love a good honey mustard sauce, thanks for posting yours. You have my 5 forks
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    " It was excellent "
    valinkenmore ate it and said...
    Another great recipe Peeta! I don't usually buy yellow mustard but use Dijon instead - what do you think about substituting it for yellow mustard??? Gonna give this a try tomorrow night with my chicken cutlets.
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