Texas Honey Mustard
Software (a.k.a. Ingredients)
- 1/3 cup extra virgin olive oil because we’re fancy like that
- 1/8 cup cider vinegar a little tang never hurt anyone
- 4 1/2 ounces honey about 1/2 cup plus 1 tablespoon—get the good stuff, it’s worth it
- 2 ounces Dijon mustard roughly a quarter of a jar, but who’s counting?
- 1 1/2 tablespoons yellow mustard because Dijon and yellow mustard are a dynamic duo
- 3/4 cup mayonnaise yep, mayo, the creamy hero
- 1/4 teaspoon cayenne pepper just a pinch of heat to spice things up
- 1/4 teaspoon garlic salt because garlic = flavor, always
Procedure (a.k.a. The Magic)
- The Magic Mix:
- I’m all about simplicity, so here’s my pro tip: grab a jar (preferably one that you can seal tight, because we’re going to shake things up). Throw all your ingredients into that jar—yes, everything, don’t leave anything behind. You want to make sure all those flavors get together for a fabulous party.
- Shake It Like You Mean It:
- Screw the lid on tightly (this is important; no one wants honey on the kitchen ceiling). Now shake the jar like you’re preparing for a dance-off. Give it a good 30-second shake to mix everything together until it’s smooth, creamy, and magical. You might feel like a mixologist, and guess what? You are.
- Chill Time:
- Pop that jar into the fridge to let the flavors marry (they’re basically making wedding plans at this point). You can refrigerate this until you’re ready to use it. Honestly, the longer it sits, the better it gets.
Delicious Destinations:
