Homemade Honey Mustard

Yield: About 1 1/4 cups mustard

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



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 Lynne Vea, PCC Chef

Source: Referenced on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.

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.

Learn more about our recipes. View guidelines »

More about: condiments, gifts, holidays, honey, mustard


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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! :)

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