Country Style Honey Mustard Food

HONEY MUSTARD

Honey Mustard image

Our honey mustard is the perfect quick dip for corn dogs, chicken nuggets, or drizzle it on your favorite salad or wrap!

Provided by April Woods

Time 2m

Number Of Ingredients 4

Ingredients

½ cup yellow mustard
2 tablespoons honey
2 tablespoons mayonnaise
½ teaspoon seasoned salt

Steps:

Whisk together ingredients and enjoy!

Nutrition Facts : Calories 50 kcal, ServingSize 1 serving

HOMEMADE HONEY MUSTARD

Homemade Honey Mustard image

This made-from-scratch honey mustard will keep in your fridge for 6 months! Use this Honey Mustard to slather on burgers, dip chicken wings, or even glaze baked salmon. You'll never buy store-bought mustard again.

Provided by Bryce Coulton

Categories Condiment

Time P2DT15m

Number Of Ingredients 10

Ingredients

4 tablespoons (45g) whole yellow mustard seeds
1 1/2 tablespoons (18g) whole brown mustard seeds
2 teaspoons (8g) whole black peppercorns
6 ounces water
4 ounces apple cider vinegar
1 tablespoon packed dark brown sugar
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons salt

Steps:

Soak and refrigerate mustard seeds and peppercorns: In a small plastic container or glass bowl, soak the yellow and brown mustard seeds and black peppercorns in the water. Cover and set in the refrigerator for 12-24 hours. The mustard seeds and peppercorns will slightly soften and break down easier while blending.
Strain the mustard seeds and peppercorns: Using a sieve, strain the mustard seeds and peppercorns, and discard the water. The liquid will be too bitter to use.
Blend the mustard seeds: Place the strained mustard seeds and peppercorns in a blender. Add apple cider vinegar, brown sugar, honey, garlic powder, onion powder, and salt. Blend at a low setting for 15 seconds, then slowly increase to a high setting and blend for 10 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened significantly. Blend at a low setting for 15 seconds, slowly increasing to a high setting and blend for 15 to 20 seconds. The consistency will begin to resemble that of a thick mayonnaise. If you prefer a smoother texture, blend for another 15 to 20 seconds at a medium to high setting.
Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours before using. The mustard has some bitterness after blending, and still needs time for the bitterness to lessen. Once it's ready the mustard can be stored in the refrigerator for up to 6 months.

Nutrition Facts : Calories 38 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 266 mg, Sugar 4 g, Fat 1 g, UnsaturatedFat 0 g

HONEY MUSTARD

Honey Mustard image

Make and share this Honey Mustard recipe from Food.com.

Provided by Lorraine

Categories Salad Dressings

Time 5m

Yield 1 cup(approx)

Number Of Ingredients 6

Ingredients

1/2 cup Kraft mayonnaise (don't use Dukes or Miracle Whip!)
1/4 cup mustard
1/4 cup honey
1 tablespoon rice wine vinegar (leave out if using for dip)
1 dash salt
cayenne pepper

Steps:

Whisk together and chill.

HONEY MUSTARD

Honey Mustard image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/4 cup each dijon mustard and honey, 1 tablespoon rice vinegar, and salt to taste.

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