Ingredients
- 240 ml dijon-style mustard
- 16 gr lemon (fresh)
- 10 ml honey
Grated zest of lemon, lime -or orange peel Mix all in a medium bowl. Transfer to a jar with a tight-fitting lid. Store in a cool dark place for 2 weeks, then refrigerate. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN # 0-914667-07-6 Published by Culinary Arts Ltd.