honey mustard

it is a firm belief of mine that a sandwich will only be as good as its condiments, a salad only as interesting as its dressing, fried food only as delicious as the little cup of dipping sauce that comes with it.

kicky brown mustard, creamy peppercorn sauce, deeply verdant pesto, bright and peppy lemon shallot vinaigrette, garlicky paremesan-flecked caesar dressing, smoky chipotle mayo, garlic basil aioli… all mvps in my book. (obviously i’ve done some serious research.)

so when i was making my way through a chicken salad sandwich that was pleasant but rather plain, while remembering wistfully a more fantastic one i had at a little coffee shop in boston, i knew exactly what was missing – the magic lay in the honey mustard. a drizzle on each slice of bread made all the difference.

and when i was done with that, it even took a half-forgotten bag of salad greens and charmed them up a bit.




there are a lot of versions of honey mustard out there. paula deen has one to go with chicken nuggets; bobby flay has another to add to a muffuletta sandwich; even my beat-up, old crinkled-page betty crocker cookbook has a version in its salad dressing section. but i like this simple version i came up with in a moment of great laziness: it’s equal amounts of three ingredients i almost always have on hand, a squeeze of lemon, and that’s it. it’ll perk up a light lunch in no time at all.

.

Honey Mustard for Dipping, Dressing, or Spreading
1 part Dijon mustard
1 part honey
1 part mayonnaise
fresh lemon juice, to taste (optional)

Stir or whisk together all ingredients in a small bowl. Use as a dipping sauce, salad dressing, or sandwich spread. Store leftovers in refrigerator in a jar or other airtight container.

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