Homemade Honey Mustard

June 25, 2019

INGREDIENTS

• 1 cup ground yellow mustard seed
• ⅔ cup your choice of white balsamic vinegar (Suggestions: Honey-Ginger or Jalapeño)
• ⅓ cup honey
• 1 teaspoon sea salt

DIRECTIONS
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until the mixture thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container.

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day or so, which will mellow its flavor, the longer it sits out.

TRY THIS: A tablespoon of this mustard is all you need to emulsify a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that a homogenous emulsification is created that holds the oil and vinegar together, as opposed to what it would normally do, which is separate. 

Makes about 1 ½ cups

---

---

Also in Condiments