Honey Mustard (Low or No Salt)

1. 1

   Combine the mustard seeds or dry mustard together.

2. 2

   If you are using dry mustard be sure to whisk out any lumps.

3. 3

   Cover the bowl with cling film and set aside for 3 hours or more (overnight) at room temperature.

4. 4

   Blend using a hand held immersion blender or small food processor.

5. 5

   While blending add the egg yolk, honey and salt until the mixture forms a smooth paste.

6. 6

   Transfer to a small saucepan or preferably a bain-marie (double-boiler).

7. 7

   Heat gently, whisking constantly until thickened.

8. 8

   Transfer the mustard to a sterilized glass jar, cover tightly and let cool for about one hour.

9. 9

   Store in the refrigerator or up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.