- 1/2 cup Dijon mustard
- 1/4 cup honey
- 3/4 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1 teaspoon vegetable oil
- In a blender, combine all ingredients; cover and process until smooth. Transfer to a jar or container. Refrigerate for 2 hours before serving. Store in the refrigerator. Yield: About 3/4 cups.
Originally published as Ginger Honey Mustard in Country Woman Christmas Annual 2004, p24
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