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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.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


½ cup mustard seeds
or dry mustard
½ cup apple cider vinegar
1 large egg yolks
cup honey
¼ teaspoon salt


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.


* not incl. in nutrient facts

Add review




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 ago

Thanks for your comment. The vinegar should be blended in together with egg yolk. Just edited the recipe, sorry for the confusion. Happy cooking : )


United States

I think this recipe was very written going to try thank you

about 4 years ago

United States

The first part of the recipe doesn't make sense. "Combine mustard seed" with what?

almost 4 years ago

Jes - United States

Hi, these ingredients look good! What do you combine the mustard with at first?

about 1 month ago

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?


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