About This Herby Honey Mustard Recipe

Mustard can come in all shapes and sizes — wholegrain, Dijon, English — with unique flavors that can change your dish significantly. For example, wholegrain mustard has a strong initial taste that simmers down whereas English mustard is a fiery, slow-burner that builds in the back of your mouth (proceed with caution).

But when you want to make a mustard sauce at home, there are so many ways to customize it. This recipe for herby honey mustard will give you beautifully silky and almost mousse-like mustard that you can use in sauces and stocks and can make for perfect dressing over salads or even hot dogs.

While it may take a little longer to prepare this herby honey mustard, it is a minimal effort and maximum flavor recipe. Soaking the seeds for a minimum of 12 hours is imperative to get the most flavor out of them. The seeds need to absorb the vinegar in order to soften (making it easier to blend later) and to absorb the sharp flavor of the vinegar.

Combined with the subtle sweetness of honey and the aromatic freshness of rosemary, this is a mustard recipe you want to keep around when you want to add a kick of flavor to any dish.

What You Need for This Herby Honey Mustard Recipe

Ingredient Notes

• Yellow Mustard Seeds: Harvested from mustard greens by cutting the stalk and collecting the pods, yellow mustard seeds have been used in cuisines across the globe for millennia. Most popularly, yellow mustard seeds were introduced in Rochester, New York during the 1900s, and that is where the iconic yellow mustard on hot dogs originates!
• Apple Cider Vinegar: Often used in salads, dressings, sauces, and condiments, apple cider vinegar offers a host of health benefits. It’s known to reduce cholesterol, acid reflux, kill harmful bacteria, and is incredibly beneficial for the hair and skin.
• Fresh Rosemary: Rosemary is not only grown for its culinary uses but also for its aromatic and health benefits. It’s in the same family as fresh mint and is a very robust herb to grow. It pairs beautifully with the sweetness of the honey and the sharpness of the vinegar to create a marriage of flavors, aromatics, and notes in this recipe.
• Clear Honey: In this recipe, the honey contrasts with the sharpness of the apple cider vinegar by bringing that subtle sweetness from nature’s nectar.

Ingredient Substitutions

• Fresh Rosemary: Instead of rosemary, you can use any earthy herb like tarragon, oregano, and thyme.
• Honey: To make a vegan version of this recipe, you can quite simply replace the honey with agave or maple syrup.

FAQs

Can I Make This Ahead Of Time?

Absolutely. You can make a big batch of this recipe by scaling the ingredients up and then decanting them into individual mason jars or old jam jars (anything with an air-tight seal), and they will keep for up to 3 months. They also make for a great gift or to add to a hamper!

Can I Make This Vegan?

Yes! Substitute the honey for a vegan alternative such as agave or maple syrup.

Where Can I Find The Specialist Ingredients?

Most supermarkets will carry yellow mustard seeds, failing that you can find them incredibly easily online and they’re very inexpensive.

Print Recipe

4-Ingredient Herby Honey Mustard

Author: Trevennon Dakota

Cooking Method: By Hand (no cooking)

Cuisine: French, Indian

Courses: Condiments, Sauces

Difficulty: Beginner Prep Time 24 hour Total Time 24 hrs

Description

This easy, super low-input recipe can jazz up the simplest of meals. The only time invested is allowing the mustard seeds to soak up the sharpness of the apple cider vinegar. Aside from that, the world really is your oyster in terms of seasonings and additional flavors!

Yield: 3 cups

Ingredients

Servings

• ½ cup yellow mustard seeds
• 1 ¼ cups apple cider vinegar
• 2 tbsp clear honey
• 2 tbsp fresh rosemary

How To Make Herby Honey Mustard Step By Step

1. To begin, empty the mustard seeds into a small dish. Stir in the apple cider vinegar so all the seeds are coated, cover with cling film, and allow to soak for anywhere between 12-24 hours in a cool, dark spot.

   

2. The next day, strain the apple cider vinegar from the seeds but do not discard the remaining vinegar. The seeds should have swelled slightly making them easier to crush and process. Empty the seeds into a food processor and blitz to crush the seeds a little. Gradually add the remaining vinegar, blitzing as you go, until you reach the consistency you want. It should preferably be like a silky paste, but not too liquid.

   

3. Chop the rosemary very finely and add it to the food processor, followed by the honey, and blitz one final time.

   

Note

• Make sure you sterilize your jars before decanting your mustard into them. To do this, wash the jars with hot soapy water, rinse, and put them in an oven set at 230℉ for 10-15 minutes and allow to cool completely.
• Store your sealed jars in the fridge, and they will last up to 3 months.