- 1/4 cup ground mustard
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 egg yolk
- 2 tablespoons honey
- In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator. Yield: 1/2 cup.
Originally published as Hot Mustard Pretzel Dip in Quick Cooking July/August 1999, p57
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Reviewed Jan. 2, 2012
"Very good! Served it with typical German hot baked soft pretzels. It went over well and had lots of comments about how good it was!"