With the holiday’s fast approaching, I figured it’s high time to get a few projects under my belt and ready for our Christmas feast. This week I’m making homemade hot honey mustard for all my post holiday sandwich needs.
I don’t know about you but we love condiments in this house. Salsa, hot sauce, dips and especially mustard. Have you seen all the different types of mustard you can get at the store these days? Hot mustard, regular mustard, pickle mustard, honey mustard. We love all of them.
What I don’t love are the ingredients. If you take a minute and read the back of the container, you can find everything from high fructose corn syrup, vegetable (seed) oil and preservatives with a variety of different numbers behind them. No thank you.
What you will come to learn, if you choose to spend time bouncing around my little corner of the internet, is that I prioritize whole food, real ingredients, no extras added when it comes to feeding my family. This means that I make a lot of our food from scratch. A LOT. And this homemade hot honey mustard is no exception.
So what is in hot honey mustard?
The list of ingredient for this homemade hot honey mustard is surprisingly simple. You might even be surprised to find that you already have the ingredients in your pantry.
- Dry mustard. Dry mustard is a powder that is made from grinding up mustard seeds. It is a savoury ingredients that can be used for dry rubs, salad dressing, and homemade mustard.
- Cane sugar. We choose to use whole food sugars in the house. Honey and maple syrup are my first picks for sugars. But when we need a granulated option, we choose an organic cane sugar
- Honey. If you have ever watched a Netflix documentary on food you might have a pretty good idea about what is actually in your grocery store honey (spoiler: its not just honey). We choose to purchase our honey from a local apiary so that I know we are getting 100% pure unpasturized honey. Not sure where to find local honey? I would start at a farmers market. Facebook market place and local buy and sell groups are another good place to check. Just ask around, I find people are usually more than happy to share their local farmers names.
- Apple Cider Vinegar. We use a unpasturized, vinegar that still has the mother inside. Braggs is a good option and can be found a most grocery stores. I found mind at Costco.
- Avocado Oil. This mustard has a little bit of oil in the recipe. It helps with the consistency and mouth feel of the final product. Making it taste a little more like the honey mustard you buy in the store.
We choose avocado oil because it has a neutral flavour. You will need to use an oil that is liquid at room temperature. If you don’t have avocado oil, extra virgin olive oil would be a good choice. The mustard might have a different taste then store bought because you will be able to taste the olive oil in the final product.
- Salt. The salt in this recipe will help round out the flavours and give your final product a nice taste. Don’t skip this part
- Lemon juice. I used an organic bottle lemon juice for this recipe. It’s going add a touch more acidity and help balance the flavours in the hot honey mustard.
How to make homemade hot honey mustard
This homemade hot honey mustard comes together in just a few minutes thanks to the help of a food processor. If you don’t have a food processor, feel free to use a blender. You could even make this buy hand with a bowl and whisk.
Add the dry mustard to the bowl of the food processor and add 1/4 cup of water. Mix together, scraping down the sides of the bowl, until a thick paste forms. You want to make sure there are no lump or dry spots.
Next add the cane sugar, honey, vinegar, avocado oil, salt and lemon juice to the food processor. Turn it on and mix everything together. Stop, scrape down the sides of the bowl, and mix again until everything is smooth. This should take about a minute.
This recipe makes approximately 2 cups of homemade hot honey mustard. Add the mustard to clean jars of a size of your choosing. If you would like to include this as a gift, half cup canning jars might be a nice size. I chose to use 1 cup jar because we plan on eating all of this.
Place the lids on the jar and store your mustard in the fridge.
The mustard is techincally ready to use right away. Warning friend, it is going to be POTENT. If you prefer a more mellow mustard, let the mustard stand in the fridge for a few weeks before using. After hanging out in the fridge the mustard will have a milder taste.
So, that’s it. We already have one thing ready and made for our Christmas dinner. Have you ever made your own mustard before? What is your favourite recipe? Let me know in the comments below!
- 1 cup dry mustard
- 1/2 cup granulated cane sugar
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 3 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp lemon juice
- add dry mustard and 1/4 cup of water to the bowl of the food processor. Mix together, stopping to scraping down the sides and bottom of bowl, until a smooth paste forms
- add sugar, honey, vinegar, oil, salt, and lemon juice to the food processor. Mix together, stopping to scrape down the sides of the bowl, until the mustard is smooth and uniform.
- Transfer to a clean jar. Add lid. Store in the refrigerator until ready to use.
If you prefer a more mellow tasting mustard, let it sit in the refrigerator for a couple of week.