Homemade Honey Mustard
Yield: About 1 1/4 cups mustard
Ingredients
Preparation
NotesIngredients
- 1/2 cup dry mustard Add to list
- 1/2 cup white wine or apple cider vinegar Add to list
- 3 to 4 tablespoons honey Add to list
- 1 tablespoon olive or vegetable oil Add to list
- 1 teaspoon salt Add to list
- 1/4 teaspoon clove (optional) Add to list
Preparation
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.
Notes
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.
Comments
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A little milder
I could be totally wrong, but it seems like if you cook it lower for longer, it's a bit more mild. I actually cooked mine, let it cool and warmed it up again and it is not quite as spicy (which is good for our kiddos). I love this recipe though! Yay PCC! :)
April 28, 2011 at 04:46 PM — Chelle (not verified)