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Yield: 1/3 cup.1 tablespoon Dijon style mustard1 tablespoon grainy mustard2 tablespoons honey1 tablespoon light mayonnaiseIn a small bowl, combine all ingredients until smooth and well combined. Serve as a dip for chicken fingers or as a sandwich spread. Note: Mustard may be covered and refrigerated for up to two weeks. Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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