Whisk together sugar and mustard in a heavy 3-quart saucepan; gradually whisk in vinegar and eggs until blended.
Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened. Remove from heat, and whisk in honey. Let cool, and store in airtight containers in the refrigerator for up to 1 month.
Cranberry-Pecan Chicken Salad: Stir together 8 cups chopped cooked chicken; 3 celery ribs, diced; 5 green onions, thinly sliced; 1 1/2 cups chopped, toasted pecans; 1 (6-ounce) package sweetened dried cranberries; 1 cup mayonnaise; and 1/2 cup Sweet-Hot Honey Mustard. Season with salt and pepper to taste. Cover and chill up to 3 days. Makes 6 to 8 servings. Prep: 20 min.
For those complaining about the price of mustard powder - it's really inexpensive online, or from a spice store like Penzeys. This is a good solid recipe. I added a pinch of cloves and allspice, too...
Similar to one I have used for years BUT, have you priced Mustard Powder lately? Luckily my old recipe calls for 2 oz. of Colman's Mustard Powder, and at that it was $4.99 for the two oz. Had considered doubling the batch for it is a favorite here, but not at that price! WOW
Review above ground their own mustard seeds, hum, I will consider that cost saving step.
This was very quick and easy to put together and has a sweet honey taste. Not very spicy, though. However, the texture is off - mine came out kind of grainy (I ground my own mustard seeds, so maybe it's not as fine as store-bought?) and the end result is very thick, like a paste. Not like mustard. I think I will keep looking for a good honey mustard recipe.
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