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.
Yield
16 servingsPrep
10 minCook
10 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mustard seeds
or dry mustard |
*
|
| ½ | cup |
apple cider vinegar
|
|
| 1 | large |
egg yolks
|
|
| ⅓ | cup |
honey
|
|
| ¼ | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mustard seeds
or dry mustard |
*
|
| 118 | ml |
apple cider vinegar
|
|
| 1 | large |
egg yolks
|
|
| 79 | ml |
honey
|
|
| 1.3 | ml |
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.
