Reviewed: Apr. 4, 2012

I made this as a dipping sauce for Crescent Dogs for my honey loving granddaughter, but I missread the recipe. I thought it said 1/2 cup mayo, so when I cut it down for just a small amount, I made it with 1 T. mustard and 2 T. each of the mayo and honey. It was a little thin, but she liked it.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Jan. 30, 2012

I love this recipe and have made it several times. I follow the recipe as written, I just make smaller batches. Love, love, love.

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Reviewer:

Cake Pans

Reviewed: Dec. 17, 2011

This is amazing!!! My favorite restaurant back in college would serve this to dip a pretzel sandwich in. Never knew it had mayo in it! I used regular mustard and it turned out fine. Thank you SO much for the recipe.

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Reviewer:

jfish1282

Cooking Level: Intermediate

Home Town: Upper Darby, Pennsylvania, USA

Living In: West Jordan, Utah, USA

Reviewed: Dec. 8, 2011

Wow - the previous reviewer was absolutely right in that this does taste like something you would be served in a restaurant. I think this would also make a fantastic salad dressing - but I have to figure out how to make it less thick without comprising the taste.

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Reviewer:

CNTaylor

Reviewed: Nov. 8, 2011

Great and super easy!

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Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Oct. 8, 2011

This is so yummy. I didn't have dijon mustard, all I had was course ground mustard and it still turned out great. It was the only thing I changed. I used it on hamburger buns for the chicken jack sandwich recipe from this site. Thanks!

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Reviewer:

billyandleah

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

A reaaaallllllllllllllly big hit in my house hold with my three kids, husband and I :) We scaled it down to 10 servings and did half Dijon mustard and half yellow per what other reviewers said. Perfection!!

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