Peppercorn Honey Mustard

2-1/2 cups Dijon mustard
1 jar (9-1/2 ounces) extra-grainy Dijon mustard
3/4 cup honey
2 tablespoons cracked black pepper

Combine Dijon mustard, extra-grainy Dijon mustard, honey, and pepper in medium bowl. Whisk until blended.

Spoon into 4 (1-1/4-cup) containers.

Store refrigerated up to 4 weeks.

This entry was posted on Sunday, September 3rd, 2006 at 3:44 pm and is filed under Sauces and Seasonings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.