Honey Mustard (Low or No Salt)

• 1/2 cup mustard seeds or dry mustard
• 1/2 cup apple cider vinegar
• 1 large egg yolks
• 13 cup honey
• 1/4 teaspoon salt optional

1. Combine the mustard seeds or dry mustard together.
2. If you are using dry mustard be sure to whisk out any lumps.
3. Cover the bowl with cling film and set aside for 3 hours or more (overnight) at room temperature.
4. Blend using a hand held immersion blender or small food processor.
5. While blending add the egg yolk, honey and salt until the mixture forms a smooth paste.
6. Transfer to a small saucepan or preferably a bain-marie (double-boiler).
7. Heat gently, whisking constantly until thickened.
8. Transfer the mustard to a sterilized glass jar, cover tightly and let cool for about one hour.
9. Store in the refrigerator or up to one month.

mustard seeds, apple cider vinegar, egg yolks, honey, salt

Taken from recipeland.com/recipe/v/honey-mustard-low-or-no-salt-51932 (may not work)