¼ cup dijon mustard (we used Grey Poupon Country Dijon)
¼ cup honey
1 tablespoon rice vinegar
Salt to taste
Take a small mixing bowl and combine the mustard and honey together in it, stirring in the rice vinegar afterwards until combined. Take a taste and add salt if you think it needs it.
Before making this, it seemed really weird that a recipe for honey mustard would call for rice vinegar but it actually worked wonderfully with the honey and the mustard. Most pre-made honey mustard I’ve had in the past was predominately sweet but this was much more equal parts sweet and tangy. I don’t think I can go back to pre-made honey mustard after tasting this delicious version !
We got this recipe from Food Network.
We weren’t paid in any form to promote Grey Poupon or Food Network.
1 quart dill pickle chips (we used a 32 oz. jar of Heinz Hamburger Dill Chips)
¾ cup granulated sugar
¼ cup hot sauce (such as Frank’s Red Hot) (we used Frank’s Red Hot Original)
1 tablespoon minced garlic
1 teaspoon cayenne pepper
Measure out 1 cup of the pickle juice from the jar, putting it off to the side for now. Discard any remaining juice. Place the pickle chips in a colander and drain them, rinsing them afterwards with cold water 3 times.
In a mixing bowl, stir the sugar, hot sauce, garlic, cayenne pepper, and the 1 cup of pickle juice together until combined. Place the pickle chips back in their original jar, pouring the sugar mixture over the pickles afterwards. Put the lid back on the jar, and let it chill for 3 days before serving.
Oh my god these are some of the best pickle chips you’ll ever have. These are so delicious you’ll want to eat them like potato chips ! You got spiciness, acidity which gives it that wonderful tang, and there’s some sweetness and it’s wonderful having the heat while the chips are still cold. The garlic is a nice background flavor. Perhaps the only downside is that the flavors are muted when combined with a burger. Perhaps it’s best you put a portion on your plate and put the jar away before you start eating them, otherwise you’ll probably have people mad at you for eating half the jar !
This recipe came from “the South’s Best Butts”.
We weren’t paid in any form to promote Frank’s Red Hot, Heinz or “the South’s Best Butts”.
1/3 cup prepared or freshly grated horseradish (or as much as you can handle) (we used 1/3 cup of prepared horseradish)
½ teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice
Coarse salt (sea or kosher) and freshly ground black pepper to taste (we used kosher salt)
Take a small mixing bowl out (2-cup capacity is all that’s needed) and whisk all the ingredients together until combined. Place the horseradish mayonnaise in a container, cover and let it sit in the refrigerator until ready to be used.
We got a new gas grill today ! Breaking in the grill, we decided to do a basic burger so we could get acquainted and used the horseradish mayonnaise on the burger.
You can taste the horseradish in the sauce but it’s not nearly as strong as we thought it would be. It’s really nice having the flavor of the lemon come through.
We got this recipe from “Barbecue Sauces Rubs And Marinades”.
We weren’t paid in any form to promote “Barbecue Sauces Rubs And Marinades”.