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HONEY-DIJON MUSTARD

Yield: 1/3 cup.

1 tablespoon Dijon style mustard
1 tablespoon grainy mustard
2 tablespoons honey
1 tablespoon light mayonnaise


In a small bowl, combine all ingredients until smooth and well combined.

Serve as a dip for chicken fingers or as a sandwich spread.

Note: Mustard may be covered and refrigerated for up to two weeks.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

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