Whether you are using honey mustard to brush on chicken or port, spread on salmon fillets, dip pretzels, or toss with vegetables before roasting, our vanilla honey mustard is a new twist on an old classic!
1/3 cup black
1/3 cup yellow
1/3 cup brown mustard seeds
1 cup champagne vinegar
1 cup (80ml) dry white wine, or water
3 tablespoons vanilla honey
1 teaspoon vanilla extract (optional)
2 teaspoons ground turmeric
2 teaspoons salt
1/4 teaspoon cayenne
2-4 tablespoons warm water, if necessary
The optional addition of vanilla extract will help to mellow the acidity of the vinegar. You can always add more honey if you like to make it sweeter, making the necessity to add extra vanilla null.
In a medium bowl, combine all the ingredients. Cover, and let stand for 2-3 days.
Put the ingredients in a blender or using an immersion blender, buzz until smooth as possible. Add water to desired consistency. Enjoy!
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