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

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


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.

Grant’s Bacon n’ Beer Mustard
Grant’s Mexican Ranch
Jeanette’s Sweet and Smoky Ketchup
Jeanette’s Buffalo & Blue Sauce

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