Horseradish Pretzel Dip
Taking a quick break today from the sawdust and paint fumes and figured I had better get something in this week. It’s still National Pretzel Month and I found this recipe in an older Southern Living cookbook but it had cider vinegar in it and that didn’t set too well with me so I did manage to change it to a taste more fitting for my taste buds. When I had some with lunch a few days ago, all I could think of was my friend Bonnie’s Big Fat Soft Pretzels and how good they would be with this spicy, tangy dip. Of course, Bonnie’s recipe for her soft pretzels, has a wonderful chocolate custard recipe for your dipping pleasure if you’d rather go to the heavenly sweet side! Surprised though, husband who loves horseradish mustard and I who only uses it in recipes and not on sandwiches, didn’t care for it near as much as I did! Oh well all the more for me!!!!! This dip is also great for fresh veggies, atop a hot dog or maybe even a burger?
- 1 tbsp corn starch
- ¼ teas sea salt
- 2 teas dry mustard
- ¼ cup vinegar
- 2 teas prepared horseradish (or maybe a little more if you like the heat like I do)
- ¾ cup hot water
- 2 teas honey
- 1 egg yolk
- Combine the corn starch, salt and dry mustard in a small saucepan; stir in the vinegar and horseradish.
- Slowly stir in the water and honey.
- Cook over low heat, stirring constantly until it reaches a thick consistency and begins to bubble.
- Beat egg yolk and slowly pour in about ¼ of the hot sauce, mixing constantly.
- Add this mixture into the saucepan with the remaining sauce, continue to cook for one more minute, stirring constantly.
- Place mixture in a covered dish and chill for at least 3 hours before dipping!
Just a quick note, when heating the vinegar, be careful of putting your face too close to the pan as the vinegar is a bit biting on your nose! Hope you enjoy, tomorrow it’s back to the kitchen! I don’t think it’s ever gonna be done :(