Homemade Honey Mustard
Yield: About 1 1/4 cups mustard
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.
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, 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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