|¼ cup||Mendocino Mustard Seed & Suds|
|¼ cup ||Apple cider vinegar|
|1 tablespoon, or to taste||Sugar|
With a fork, sitr the mustard into the egg yolk. Then stir in the honey, followed by the vinegar. Add sugar to taste.
Pour into a saucepan; cook and stir over low heat until mixture thickens.
May be covered and refrigerated for up to 1 week.
Serve with pretzels, chicken fingers or sausages.