Which type of Mustard is the sweetest of all?

My thoughts: (Haven’t seen any sweeter than this If I’m wrong correct me)
Honey Mustard is a mustardmustardmustard-based condiment that is most often used as a dip for finger foods, a salad dressing, or as a glaze or marinade for meat. Unlike many other varieties of mustardmustardmustard, honey mustard derives its name from the combination of flavors rather than from the growing location or variation of the mustard plant used as the main ingredient.

Honey mustardmustardmustard is a combination of mustard, usually a mild variety, and honey or artificial honey flavoring. Though some varieties of honey mustard are made from hot mustard and some vary in tang, sharpness, and spiciness, the addition of honey or honey flavoring to honey mustard naturally gives the mustard a sweeter flavor than the mustard base alone would have.

Some popular varieties of honey mustardmustardmustard include hot honey mustard and honey Dijon mustardmustardmustard. While some people enjoy the flavor of honey mustardmustardmustard on a variety of foods, honey mustard is most frequently offered at restaurants as a condiment to accompany onion rings, French fries, chicken, and salads. Honey mustardmustardmustard also makes a good accompaniment to soft baked pretzels.

In addition to its use as a condiment, honey mustardmustardmustard also adds flavoring to marinades and glazes for meat. Most recipes involving honey mustard also use chicken, but many find that honey mustard compliments pork and certain varieties also compliment beef and vegetable dishes, such as stir fry.

Honey mustardmustardmustard is sold in stores in prepared forms in plastic squeeze containers as well as glass jars. Several recipesrecipesrecipes have also been created to make honey mustard sauce. Some of the recipes call for prepared mustard while others use dry mustard, which is sold in smaller tins or jars with other spices.

While most people find plain mustardmustardmustard varieties compliment other condiments such as ketchup and mayonnaise, honey mustardmustardmustard is typically favored as a single condiment used alone. As a glaze or marinade, honey mustard may be combined with other ingredients or spices to further enhance the flavor of the meat to be cooked.

Jack Daniel’s Honey Mustard

1/2 cup Honey
1/2 cup Dark vinegar
1/2 cup Dark brown sugar-packed
2 Eggs
2 T Flour
2 T French’s yellow — mustard
1/2 cup Jack Daniel’s whiskey
1 Bottle Kraft’s horseradish-9 oz cream sauce

Put honey, vinegar, sugar, eggs and flour in blender a few seconds to
blend at high speed until smooth. Transfer to a 2-quart saucepan. Cook
on medium high, whipping briskly with whisk to prevent it from sticking
to bottom of pan. It will thicken just as it comes to a boil. Quickly
add mustard and whiskey. Continue to cook and stir briskly only 1/2
minute. Remove from heat. Add the horseradish. Beat well. Cool
completely. Bottle and cap tightly. Can store refrigerated 6-8 weeks.
Freezes for months. Recipe can be halved.

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Honey & Mustard Nugget Sauce

1/4 Honey
2 Prepared mustard.

Mix. makes 1/3 c sauce. Refg. covered.
Use within 1 month. Secret Fast
Food.

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ESKIMO JOE’S HONEY MUSTARD DRESSING

1/4 CUP + 1 T SPICY BROWN MUSTARD
1 T YELLOW MUSTARD
1 T. WHITE VINEGAR
DASH ONION SALT
DASH RED PEPPER
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MIX THE ABOVE INGREDIENTS, THEN ADD:
1 1/2 CUP MAYONNAISE
1/4 CUP LIGHT KARO SYRUP
1/4 CUP HONEY
1/4 CUP SALAD OIL
MIX WELL AND REFRIGERATE. MAKES APPROX. 3 CUPS.

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CHILI’S HONEY-LIME DRESSING

1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 1/2 T sugar
1 Tsesame oil
1 1/2 T apple cider vinegar
1 1/2 t lime juice
Mix with an electric mixer. Cover and chill.

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Artistic Honey-Mustard Chicken

3 tablespoons honey
3 tablespoons grainy
mustard
1 tablespoon
vegetable oil,
preferably canola oil
1 1/2 teaspoons curry
powder, preferably
Madras (for more on
curry, see Questions
of Taste)
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
1 3-pound chicken,
skin removed,
trimmed of fat and cut
into 8 pieces
Preheat oven to 400°F. Line a baking sheet with
aluminum foil, spray a rack with nonstick cooking spray
and set it on top. In a small bowl, combine honey,
mustard, oil, curry powder, salt and pepper. Using a
brush, coat chicken pieces all over with the mustard
glaze; set the pieces on the rack. Bake, basting
occasionally, until the chicken is golden on the outside
and no longer pink in the center, about 35 to 40 minutes.