Homemade Honey Mustard

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A honey mustard good enough to eat with a spoon? Yes that’s it.

What is honey mustard?

Most honey mustards use the milder yellow mustard seeds to soften the spiciness of the mustard and then sweeten it with honey. All this makes it the “Kid’s Table” of Senfe. Instead, we use a small amount of brown mustard seeds to sharpen the flavor and black peppercorns to round out the flavor with some mild spiciness.

Key to success

The tartness of the vinegar and the texture of the honey and mixture make this mustard unique in flavor and smooth on the palate. Here are a few tips for making the best honey mustard sauce:

Chill the mustard seeds while they soak in the water. Some recipes call for the seeds to be soaked at room temperature, but they develop an odd odor. And neither is the good Bootsy Collins funk.
Vinegar minimizes the spiciness of the mustard, so we soak the mustard seeds in water. But the vinegar helps maintain the pungent flavor for a longer period of time.
Use a blender (countertop or submersible) instead of a food processor, as the mustard seeds won’t break down well enough in the food processor. Here’s a guide to everything you need to know about high-speed blenders, and our top hand blender picks if you’re in the market for one.
Be careful not to mix the mustard for more than 30 seconds at a time. Some blenders don’t have an automatic shut-off and the motor can become overloaded if a mixture of this consistency is blended for too long.

Honey Mustard Swaps and Substitutions

Substitute maple syrup for the honey, although it gives a lighter consistency.
Swap out the black peppercorns for 1 teaspoon whole allspice berries for a deeper flavor with less pungent heat.
Use only yellow mustard seeds for a less intense mustard.

How to store homemade honey mustard

You can leave the honey mustard at room temperature for a few hours if you prefer a spicier flavor. Additionally, keep the mustard in the refrigerator and it will last six (6) months.

Make more spices at home

Ketchup
Simple aioli
How to make mayonnaise in a blender or food processor
homemade tartar sauce
Dijon mustard

preparation time
15 minutes

soaking and chilling time
48 hours

total time
48 hrs 15 mins

portions
16 servings

yield
2 cups of mustard

4 tablespoons (45G) all yellow mustard seeds
1 1/2 tablespoons (18G) all brown mustard seeds
2 teaspoons (8thG) completely black peppercorns
6 ounces water
4 ounces Apple Cider Vinegar
1 tablespoon packed up dark brown sugar
3 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon Salt

Soak the mustard seeds and peppercorns and refrigerate:

In a small plastic container or glass bowl, soak the yellow and brown mustard seeds and black peppercorns in the water.

Cover and place in the fridge for 12-24 hours. The mustard seeds and peppercorns will soften slightly as they blend and will break down more easily.
Strain mustard seeds and peppercorns:

Strain the mustard seeds and peppercorns through a sieve, discarding the water. The liquid will be too bitter to use.
Mix the mustard seeds:

Place the mustard seeds and peppercorns in a blender. Add apple cider vinegar, brown sugar, honey, garlic powder, onion powder, and salt. Blend on low for 15 seconds, then slowly increase to high and blend for 10 seconds.

Scrape down the sides of the blender. The consistency of the mustard will have thickened significantly.

Blend on low for 15 seconds, slowly increase to high and blend for 15 to 20 seconds. The consistency will begin to resemble thick mayonnaise.

If you prefer a smoother texture, blend on medium-high for an additional 15-20 seconds.
Refrigerating and storing the mustard:

Place the mustard in a glass jar or plastic container, cover and refrigerate for 24 hours before using. The mustard will have some bitterness after blending and will still need time for the bitterness to subside. Once ready, the mustard can be stored in the fridge for up to 6 months.