Is simply adding honey to regular mustard as tasty?

The boyf and I were out to dinner with friends the other night when the topic of conversation turned to condiments. I actually harbor a deep and abiding hatred of mustard and ketchup – but was intrigued when our friend Amy mentions she makes the best honey mustard by simply adding honey to her favorite dijon.

Any readers out there care to test this theory on our behalf?  Or, have you already figured this out and have the ratios down pat?  Though I hate it, I know not everyone does and thought we’d share….