The Chicken Chick®: Mrs. G's Vineyard Honey Mustard

Mar 24, 2012

Mrs. G's Vineyard Honey Mustard

Hand-gathered eggs from home-raised hens.

Lambert's Cove Beach
During college summer vacations prior to law school, I worked on Martha's Vineyard as a live-in cook for a widow I called "Mrs. G." She and I would meet each morning to plan the day's meals. She asked me to prepare many of her favorite recipes and I shared some of mines with her. After our morning meetings, I would visit the island markets and farms to source the freshest, local ingredients possible, return to serve lunch, then head off to her private beach for a few hours before returning to prepare dinner. Not a bad gig for a college kid. 
Mrs. G

Mrs. G enjoyed an active social life, frequently joining friends like Julia Child for cocktail hour or dinner in their summer homes. When not hosting or attending a dinner party, she preferred eating alone with a good book in the formal dining room off the kitchen. She appreciated that I garnished and presented her meals with the same level of attentiveness when she ate alone as when she entertained for foreign dignitaries or celebrities and I had fun adding a little flair to each meal.
I suspect Julia Child did not have a college student preparing dinner for her guests, but I was grateful that Mrs. G did. I enjoyed that job and took from it many fond memories and a few great recipes. The following recipe is one of the greats. Mrs. G enjoyed it on her grilled cheddar cheese sandwiches and so do I. I don't know the recipe's origin beyond the index card in Mrs. G's recipe box, but I have modified it slightly to my taste. I hope you enjoy this little taste of the Vineyard.

1 cup tarragon vinegar
1 can Campbell's beef consommé
3 tablespoons honey (optional)
4 fresh eggs, beaten

8 ounces Coleman's dry mustard
1 cup light brown sugar, packed
2 tablespoons flour

1. Over a double boiler on medium-low heat, add the liquid ingredients, whisking until well combined.

2. Add dry ingredients and whisk constantly until mixture thickens, approximately 5 minutes.

Double boiler
 3. When thick, remove from heat and allow to cool. Transfer to sterilized jars and refrigerate until ready to use.
My homemade macaroni and cheese always contains a healthy dollop of this mustard to add a little zip and a lot of flavor. It's great in deviled eggs and alone as a pretzel dip.

I hope you try this recipe with fresh eggs from your backyard chickens and if you do not have pet chickens, that some day you will.
An up-island sign.


  1. Martha Rein3/24/12, 3:01 PM

    Fun memories. Don't remember having this mustard when we were on-Island, so I'll have to try it. KAAAAAATHY!!

  2. Hi, the Recipe sounds great ! How long will it last in the fridge?? Thanks Laurie

  3. This is just the best ever.........Love IT!

  4. That does sound great. Sounds like one of the best jobs for a college student ever.

    1. It was the best job ever, Charlotte. Room & board, a paycheck, a car with gas and I only cooked lunch & dinner 5 days a week on an exclusive island in the Atlantic ocean. No complaints here! AND I got my best friend the same job with Mrs. G's friends; what's better than that?

  5. This recipe sounds wonderful! I'm definitely going to try it. However, the job sounds even more delightful! What fond memories I know you have and will always cherish!

    1. Let me know how you like it, Susan. You're absolutely right, the job was truly the experience of a lifetime and I took away some of the best memories ever.

  6. This honey mustard looks great. Thanks so much for sharing with Adorned From Above's Blog Hop. The party will be back this week starting Tuesday and 8:00PM mountain time. We can't wait to see what you have to share this week.

    Have a great week.

    Debi and Charly

  7. Staci Wightman1/11/14, 6:12 PM

    I just stumbled on this recipe while reading about frozen was at the bottom for no apparent I clicked here to see what it was all about. Have to add a few ingredients to my shopping list can't wait to try this. Thanks again for all that you do.

  8. TheChickenChick1/11/14, 9:54 PM

    Let me know how you like it Staci!!

  9. Yummy! I'm making it now!