Recipes

Jeanette’s Spicy and Creamy Honey Mustard

by Rachael Ray Show Staff 9:00 AM, November 29, 2016

Aired November 29, 2016

Serves 2 cups
Ingredients

1/2 cup honey
1/2 cup Dijon mustard
1/2 cup Greek yogurt
2 tablespoons pickling juice from a jar of banana peppers (optional)
Salt and pepper
 

Preparation

Whisk ingredients together in a medium-size mixing bowl and season with salt and pepper to taste.

Serve alongside Firecracker Deviled Corn Dogs for dipping.

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Grant’s Bacon n’ Beer Mustard
Grant’s Mexican Ranch
Jeanette’s Sweet and Smoky Ketchup
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