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Honey Mustard recipe

This mustard will keep for up to 3 monthsin a tightly closed container in the refrigerator.

Recipe: Honey Mustard

1/2 cup dry mustard
1/2 cup white vinegar
1 large egg
1/3 cup honey

  • Combine the mustard and vinegar in a smallbowl; whisk to remove any lumps. Cover and let stand at roomtemperature for a least 4 hours or overnight.
  • Pour the mustard mixture into a blender,add the egg and honey. Blend until smooth.
  • In a double boiler over simmering water,cook the mustard mixture, whisking constantly, until the mixturethickens to a pudding consistency, about 5 minutes. Remove thetop pan from the double boiler and let the mustard cool for about5 minutes, stirring occasionally. Pour the mustard into a sterilizedglass jar; cover and refrigerate.

    Makes about 1 cup.

    *You may substitute the egg with 1/4 cupcholesterol-free egg substitute.

    Note: Dry mustard is finely groundmustard seeds. Try grinding your own dry mustard. Store it tightlycovered in a dark, dry place for up to 6 months.

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  • Comments

    1 Comment


    A gentle blend of honey, onions and mustard that goes great with chicken as a dip, BBQ sauce or as a sandwich spread. Easy enough to be prepared while your chicken cooks.

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