For those of you who aren’t glued to your TV’s on Wednesday nights geeking out culinary-style, I must apologize for hijacking this blog for our Top Chef purposes. As a peace offering, I’m going to share a recipe that is one of the easiest and best I’ve found in a long time.
This recipe surfaced as I was researching sauces to top Pork Tenderloin a la Grosshans for the Lowery-Long engagement shindig. Sidenote: That tenderloin requires NO topping. The marinade makes an amazing sauce, and it is a hugely refreshing twist from the usual tenderloin marinade.
Anyway, if you’ve ever met Emily, you know everything she eats is accompanied by Reduced Fat Wheat Thins and covered in Honey Mustard. (“Not that stuff from a bottle. Ew! It’s just not right.”)
So I tried my hand at some homemade HM, and it is stupid easy and delish. The secret here is that most of it is neither honey nor mustard; it’s mayonnaise. Yup. All you mayo-haters out there can stick it because that is what makes this creamy, tangy perfectness. Get right with it.
1/2 cup mayo (Duke’s!)
2 tbsp honey
2 tbsp yellow mustard
1 tbsp fresh lemon juice
- Whisk together, chill and drizzle/dip your heart out. Simple as that.