The quick sauce for this wonderful treat from our Test Kitchen adds an "almost homemade" note to busy weeknight meals. It also makes a great after-school snack paired with a cup of hot cider or glass of cold milk.
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- Large soft pretzels, warmed
- In a small bowl, whisk the mustard, honey, vinegar and sugar until blended. Serve with soft pretzels. Yield: 3/4 cup.
Originally published as Pretzels with Mustard in Simple & Delicious September/October 2006, p21
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