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 hrsIngredients
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.
Comments
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?
Thanks for your comment. The vinegar should be blended in together with egg yolk. Just edited the recipe, sorry for the confusion. Happy cooking : )
I think this recipe was very written going to try thank you
The first part of the recipe doesn't make sense. "Combine mustard seed" with what?
Hi, these ingredients look good! What do you combine the mustard with at first?