Honey Mustard
- 1 cup ground yellow mustard seed
- 2/3 cup white vinegar for a thicker consistency, or more (up to a cup) if you'd like a thinner consistency
- 1/3 cup honey
- 1 pinch salt
- Combine all ingredients in a small saucepan and cook over medium to medium-low heat for 5 to 7 minutes, stirring often, until it thickens. Remove from heat, let it cool, and then store in an airtight container. You can store it at room temperature or in the fridge. The fridge will preserve its hotness, while storing it at room temperature will let it mellow out. Many people like to let it sit for a night before eating it because the flavors will develop more. I usually don't have that patience, but it's up to you.
- Again, feel free to experiment with different ingredients. Red wine vinegar, apple cider vinegar, and also straight-up wine will do the trick in the place of white vinegar. You can also add a bit of hard booze. Sweeteners like molasses, maple syrup, jam, sugar, or a combination are fun as well. A bit of turmeric will yield a bright yellow color and even more health benefits. And spices like curry, paprika, or even wasabi powder are super tasty to add.rnrnHappy Mustarding!
ground yellow mustard, white vinegar, honey, salt
Taken from food52.com/recipes/25432-honey-mustard (may not work)