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Chef Chris’ Honey Mustard Recipe

By La Motte

Leftover cold cuts can easily be turned into a delicious lunch with Chef Chris’ recipe for home-made Honey Mustard.


500 g Dijon mustard

250 g honey

100 g brown sugar

50 ml white wine vinegar

2 egg yolks


Beat for 5 minutes, pour into a dish… and you have a beautiful accompaniment to cold meats and salads.

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