Honey Mustard (Low or No Salt)
It's quite easy to make your own honey mustard instead of buying one from the store. By making your own you control the sodium level as store bought usually has a huge amount of added salt.
Ingredients
½ | cup |
mustard seeds
or dry mustard |
* |
½ | cup |
apple cider vinegar
|
|
1 | large |
egg yolks
|
|
⅓ | cup |
honey
|
|
¼ | teaspoon |
salt
optional |
Directions
Combine the mustard seeds or dry mustard together. If you are using dry mustard be sure to whisk out any lumps.
Cover the bowl with cling film and set aside for 3 hours or more (overnight) at room temperature.
Blend using a hand held immersion blender or small food processor. While blending add the vinegar, egg yolk, honey and salt until the mixture forms a smooth paste.
Transfer to a small saucepan or preferably a bain-marie (double-boiler).
Heat gently, whisking constantly until thickened.
Transfer the mustard to a sterilized glass jar, cover tightly and let cool for about one hour.
Store in the refrigerator or up to one month.
Nutrition Facts
Serving Size 16g (0.6 oz)Amount per Serving
Calories 2610% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 13mg
4%
Sodium 38mg
2%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
0%
Sugars g
Protein
0g
Vitamin A 0%
•
Vitamin C 0%
Calcium 0%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
This recipe wasn't written well. It doesn't say what to do with vinager and do I warm the seeds and vinager or blend them all together after?
over 5 years agoThanks for your comment. The vinegar should be blended in together with egg yolk. Just edited the recipe, sorry for the confusion. Happy cooking : )
happyzhangbo
United States
I think this recipe was very written going to try thank you
about 4 years agoUnited States
The first part of the recipe doesn't make sense. "Combine mustard seed" with what?
almost 4 years agoJes - United States
Hi, these ingredients look good! What do you combine the mustard with at first?
about 1 month ago