Homemade Honey Mustard
Yield: About 1 1/4 cups mustard
Combine all of the ingredients in the bowl of a double boiler placed over simmering water. Cook, stirring occasionally, until the mixture thickens (about 10 minutes).
Transfer to small, sterilized jars and store in your refrigerator for up to 2 months.
You may preserve the mustard according to the directions included with the canning jars.
Recipe by, PCC Chef
Source: Referenced on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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