1 c Dijon-style mustard
1 tb Fresh lemon, lime or
-orange juice 2 ts 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. Posted by J.ZIOLA [Jeanne], Fri Oct 09, 1992 Jeanne in Jersey ~ J.ZIOLA on GEnie – CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253