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

This mustard can be kept, refrigerated, for up to two months. It makes a fun homemade gift, and is great to bring to summer barbecues.

Ingredients

Preparation

Combine all of the ingredients in the bowl of a double boiler placed over simmering water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 10 minutes).

Transfer to small, sterilized jars and store in your refrigerator for up to 2 months.

Recipe by Lynne Vea, PCC Chef

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

Lynne Vea

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.

Learn more about our recipes. View guidelines »

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

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! :)

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