Bistro’s Famous Honey Mustard Recipe

Bistro To Go’s Honey Mustard is one of those recipes that proves a little thing can make a big difference.

Whether you’re dressing a summer salad, serving fresh vegetables from the garden, or dipping crispy chicken tenders on the back porch, this simple favorite has a way of making everything taste a little better.

As we like to say, summer is built from the little things. The extra scoop of potato salad. The perfect dipping sauce. The recipe everyone asks for before the party is over.

We’re not ones to gatekeep, so if you’re craving a little bit of Bistro at home, we’ve got you covered.

A note from Nikki…

I can’t eat a chicken tender without our Bistro Honey Mustard.

In the days long before Bistro, I had the honor of working in the very last Brass Rail, which was located in Pleasant Hills. My friends, Barry and Bud Haggerty, had acquired the business, and I was offered the opportunity to work with the existing chef to reframe the menu.

Such a fun memory! Chef “Cliffy” Potts will always be a legacy in my mind.

When it came to the honey mustard, there was nothing better I had ever tasted. Velvety and delicious, with just the right amount of sweet and kick.

One problem with the recipe was that it included raw egg. We worked for days to change up the ingredients to remove the egg without losing the flavor or consistency.

Bud and Barry, if you are still out there, thanks for giving Bistro To Go this little bit of Brass Rail history. It’s a delicious add-on to our crispy chicken!

Xo Nikki

Bistro Honey Mustard
Written by: Nikki Heckman

Ingredients:

• ½ C honey
• 4T white sugar
• 4T spicy brown mustard
• 16oz mayonnaise

Method:

1. In a small mixing bowl; combine honey, sugar and mustard.  Mix until uniform and sugar is fully incorporated.
2. Fold in mayonnaise and mix until uniform.
3. Pour into a container and cover.  Place in the refrigerator.
4. Refrigerate for up to 6 days.