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Houston's Honey Mustard Dip

----- Original Message ----- 
From: Janet 
Sent: Sunday, April 03, 2011 11:39 AM
Subject: Hot mustard dip


You have helped me previously and I have another request.  I am searching 
for a recipe served at Houston's restaurants in several states.  It is the 
hot mustard dipping sauce served with their chicken tenders.  I do not know 
what is in it.  Thank you for your help.  You are amazing.


Hello Janet,

I did not find anything at all called Houston's "hot mustard dip," and their menu itself just says "two dipping sauces". Continuing to search, I found that the "two dipping sauces are a barbecue sauce and a "honey mustard sauce", rather than a hot mustard sauce.

There is a copycat recipe in several places on the web for "Houston's honey mustard sauce". However, there is nothing in the recipe that would make it hot. See the first recipe below.

On a message board, I found a recipe for the "original" honey mustard sauce from the first Houston's. It does have a little heat from the cayenne. See the second recipe below.


Houston's Honey Mustard

1 C. olive oil
1/4 C. cider vinegar
1 1/8 C. honey
6 oz. Dijon mustard
dash garlic salt
3/4 C. mayonnaise

Combine all ingredients and mix well. Allow to sit for at least 4 hours. 
This will keep for a couple of weeks. You can use this as a vegetable dip, 
sandwich spread, or a dip for chicken nuggets
Houston's Honey Mustard Dipping Sauce

Here's the original recipe from the original Houston's restaurant in Nashville, 
circa 1981. It can be divided and multiplied easily.

1/4 cup vegetable oil
1/4 cup honey
1/4 cup yellow mustard
1 cup mayonnaise
1 Tbsp cider vinegar
dash cayenne pepper

"If you prefer something hotter / more strongly flavored, just decrease the amount 
of mayonnaise in relationship to the honey and mustard. For example, use the same 
ratio of oil/honey/mustard, but use 1/2 cup mayonnaise and taste and go from there. 
You could also use a hotter mustard, such as a strong dijon. I have also added 
horseradish to this to use with beef dishes."

Boston Butt Rubs

----- Original Message ----- 
From: jw 
To: Phaedrus 
Sent: Sunday, April 10, 2011 6:04 AM
Subject: Good Morning

Say my friend what do you have for rubbing  Boston Butt with, I need a good tasting 
rub thought you being the best you might have something you can help an old man with! 
If I could I would share it with you!
Thanks and Best Regards
J. W. 

Hi J.W., The ice has finally melted away here, so it's about time to fire up the grill and smoker. A Boston butt sounds pretty good to me, too.

Try the rubs on these pages:

BBQ at

Boston Globe

Group Recipes


----- Original Message ----- 
From: jw 
To: Phaedrus 
Sent: Sunday, April 10, 2011 2:37 PM
Subject: Re: Good Morning

Thanks my friend I knew you would come up with something good, I don't pull my 
Boston Butt I cook it to 165 degrees in one of those Nuwave infrared ovens on 
high for about 20- 25 minutes per pound and wrap it in Reynolds Wrap and it 
seems cooks to over 170 degrees.
Therefore I slice it and alone with a good tomato makes one hack of a good sandwich, 
while cooking the butt I turn it over at least twice and Phaed talking about some 
more good eating.

Thanks again my friend will I'll sure try them all and when I find one I like 
I may just add some liquid smoke to it.

Have a wonderful day and Thanks again!
Best regards

Hi J.W.,

I hear you, but I'm into barbecue this year. I just read a book on the history of barbecue, and it's got me all fired up over grillin' (so to speak).

If you bake them in the oven, you might want to check out these links and the rub recipe below.


Cajun Cooking TV


Randall's oven baked boston butt.

1 Boston butt

Select your favorite spices, rub all over (Penzeys Garlic and Chicago Steak Seasoning, 
Cavender's Greek Seasoning, pepper)

Place Boston Butt into Roasting Pan Fat side down

475 for 1 hour and then 225 for 3-4 hours.

475 is hot, so keep a close eye on things.  The first hour will smoke up your house, 
so turn on your vent and open a window. this is a great way to cook a Boston butt 
and not much work or clean up.  Also, for a quick clean up, cover the bottom of 
your roasting pan with foil and sometimes I lightly cover the meat with foil.

Strawberries with Rebecca Sauce

The Search Engine Registry shows that someone has searched my site for this recipe.

Strawberries with Rebecca sauce


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Top Recipes

Rosemary Walnuts

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Rosemary  Walnuts

2 tbsp. butter
2 tbsp. olive oil
1 lb. walnut halves
1 1/2 tbsp. crushed dried rosemary or 5 tbsp. finely chopped fresh
1 tsp. paprika
1 tsp. salt

Melt butter and oil in jelly roll pan in oven (350 degrees).  Scatter nuts 
to coat with butter-oil mixture.  Sprinkle rosemary, paprika and salt over nuts. 
Bake at 350 degrees for 20 minutes.  Shake and stir several times until nuts 
are golden brown.  Drain on paper towels. Serve warm or room temperature. 
Store in covered container. 

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