I have been enjoying the summertime like nothing else lately. Not only have I been experimenting with the idea of breakfast pizza, but I’ve been reading into a lot of cookbooks I would love to try out and review. I really want to read the cookbook Vincent Price wrote with his wife in the 1960s. But most recently have had to come to the glaring reality of how complicated it is to buy mustard.
I didn’t use to like mustard, but thankfully I’ve grown into it. What fascinates me is the overwhelming choices you can get. The different brands. The different flavors. It’s like there’s a special kind of mustard for every personality. I mean, there is even the presence of horseradish mustard for the hard-core individual whose mouth was most likely burnt beyond all feeling by a pepperoni hot pocket.
But one day I found my favorite flavor: honey dijon mustard. I tried it a year ago and it quickly became a necessity in my fridge. It has the right kick, but a sweetness to keep me in the conversation. It doesn’t muck up a sandwich or distract from the other flavors. For me, it’s just right.
But for SOME REASON, it’s like I cannot find it anywhere. No grocery store where I live sells it!
Do you want some Grey Poupon? No.
Do you want French’s basic yellow mustard? No.
How about some whole grain mustard? Um, I’m good. No.
Honey mustard? Uggghhhhh…..
How about some horseradish mustard? Dear God NO!!
Why can none of these places give me what I want? So I have resorted to desperate measures.
I made my own.
I followed a basic honey Dijon glaze recipe from the Damn Delicious blog, but I added more honey and mayonnaise to make it sweeter and smoother to my liking. It’s so addicting, I even eat it on toast or a croissant in the morning. And night. And at second breakfast. And elevensies……
Honey Dijon Mustard Spread
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup basic yellow mustard
1/3 cup pure honey
- In a large bowl, combine the mayo, both mustards, and honey until well mixed. Taste and adjust ingredient ratios to desired flavor.
- Pour into empty mason jar and store in the refrigerator
- Eat on sandwiches, crackers, toast, or with deli meats.