Sweet Honey Mustard

Makes 1 cup of sweet honey mustard.
Equipment: 1 cup mason jar, double boiler, whisk.


  • 1/4 c (packed) brown sugar
  • 120 grams dry mustard powder*
  • 1/3 c apple cider vinegar
  • 5 tbsp honey
  • 1 large egg, beaten


  1. Heat small amount of water in the bottom of a double boiler.
  2. Combine brown sugar and mustard powder in a large bowl.
  3. Add and whisk in vinegar and honey.
  4. Strain into top double boiler.
  5. Add egg. Whisk in.
  6. Set top double boiler with mustard mixture over bottom double boiler with water gently simmering. Do not allow bottom of bowl to touch water.
  7. Cook, whisking and scraping frequently until mustard is thick—160°, about 5 minutes.
  8. Put in mason jar, cool and refrigerate.
  9. Store up to 2 months.

* Light, oxygen, and heat reduces mustard’s pungency.  Store dry mustard in the freezer to help retain heat and flavour.  


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