Honey Mustard

Honey • Yellow Mustard — Today's Special • USA

Today's Special No. 4 — equal parts honey and yellow mustard, sharpened with lemon and smoothed with a spoon of mayo. The chicken-tender and pretzel dip that disappears first at every table.

Ingredients

• 125 g — Yellow mustard (1/2 cup)
• 170 g — Honey (1/2 cup)
• 15 ml — Lemon juice (1 Tbsp)
• 15 g — Mayonnaise (1 Tbsp)
• 2 g — Fine sea salt (1/4 tsp)
• 1 g — Black pepper (1/4 tsp)

Step-by-Step Method

1. Whisk honey & mustard. Honey and yellow mustard whisked until one smooth golden sauce — warm the honey jar in hot water for 2 minutes if it pours slowly.
2. Balance it. Lemon juice, mayonnaise, salt and black pepper whisked in. The mayo is small but important: it rounds off the mustard bite.
3. Taste & tune. Too sharp? A teaspoon more honey. Too sweet? A squeeze more lemon. It should land sweet first, tangy right behind.
4. Chill 30 minutes. Rest in the fridge; the flavors marry and the sauce thickens slightly. Keeps 2 weeks refrigerated.

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