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24HourForums.com > Supported Forums > Erinna's Nosh Pit > Honey Mustard

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Marie5656
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 Posted: 04:17 pm

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This sounds pretty good.  Found it on another forum.  May make a good dipping sauce for chicken.  Or on a sandwich.

I have all the ingredients at home right now, except for the A-1 sauce.  I'd like to try this one.

1/3 Cup Dijon Mustard
1/4 Cup Honey
2 Tablespoons Mayonnaise
1 teaspoon Steak Sauce

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 Posted: 04:19 pm

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I have had this, or a very similar one and it was severed on the side to add to roast pork.......I LOVED IT!




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Wayne
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 Posted: 04:26 pm

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With roast pork?  Sounds good, too.
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 Posted: 04:28 pm

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I was great.........I would like it with a lot of foods I think




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 Posted: 06:37 pm

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Here is something I love with roast beef. My experience is you can get either hot or sweet in a bottle at the store. I like the hot one best.

Not my receipt but sounds good. I love horseradish with roast beef.

Horseradish Sauce

Ingredients
  • 3 Tbsp prepared horseradish (here's how to make prepared horseradish)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives or the greens of a green onion

Method
Mix ingredients together. Serve as a sauce for steak or pork.

Makes about 1/2 a cup.




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 Posted: 09:47 pm

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I got back into honey mustard recently. I had it a few times on turkey cold cut on toast.




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 Posted: 03:05 am

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newbiecollector wrote: Here is something I love with roast beef. My experience is you can get either hot or sweet in a bottle at the store. I like the hot one best.

Not my receipt but sounds good. I love horseradish with roast beef.

Horseradish Sauce

Ingredients
  • 3 Tbsp prepared horseradish (here's how to make prepared horseradish)
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tbsp mayonnaise
  • 1 Tbsp chopped chives or the greens of a green onion
Method
Mix ingredients together. Serve as a sauce for steak or pork.

Makes about 1/2 a cup.

Oh man, I love horseradish on just about any kind of sandwhich, especially roast beef sandwhiches.
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 Posted: 03:31 am

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this is highly classified and top secret and worth about a gazillion dollars:cash: :

This is the sauce served at Joe's Stone Crab in Miami.


  • 1 tablespoon Colman's dry mustard, or to taste
  • 1 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon A-1 Sauce
  • 1/4 cup heavy cream or milk
  • Salt to taste
Place the mustard in a small mixing bowl. Whisk in the mayonnaise, Worcestershire Sauce, cream and a pinch of salt. Mix until well blended and creamy. If you'd like a little more mustardy bite, whisk in about 1/2 teaspoon more dry mustard. keep covered, until serving. Makes about 1 cup.    

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Last edited on 03:34 am by Lady Cop
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 Posted: 04:14 am

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I just have to add here that.....

 

 

 

 

YOU PEOPLE SUCK!!!!  ::bullwink::  ::sstupid::

I love horseradish on all kinds of stuff, too.  I make egg salad with scrambled eggs, not boiled, with horseradish in the mix.  Bullet taught me that.  :drool:




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 Posted: 02:44 pm

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LC, yours looks great.  I will have to try it.

If I may add..I may be one of the few people here who does not like horseradish.  Oh well, I guess I will live.

UTR, you are not the first person to tell me they make their egg salad with scrambled eggs.  I have never tried doing it that way.
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 Posted: 05:43 pm

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For me there is only one kind of mustard, bitter, tart English mustard.

 

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librtyhead
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 Posted: 06:07 pm

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There was a girl in high school we used to call "Honey mustard"   Trust me you do not want to know why. But it is good stuff and I like it on chicken.

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 Posted: 12:14 am

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i agree Ninja...Colman's is a staple in my kitchen. i buy the dry version, it sure perks up a pot roast as well as other things. either one will do of course.

i was just going through the new williams sonoma catalog....egads i love their high-end cookware and recipes! had to share this:

new williams-sonoma barbecue sauces:

spicy mango.

three-mustard.

smoky bacon.

bourbon and black pepper. ::eats::

 Current time is 09:20 pm
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