Brown Honey Mustard Recipes

HOMEMADE 5 MINUTE HONEY MUSTARD

Steps:

• Add dijon, honey, mayonnaise, lemon juice, and paprika. Whisk until smooth. Serve as desired.

HOMEMADE HONEY MUSTARD

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.

HONEY MUSTARD RECIPE

Steps:

• Combine all ingredients together and serve!
• Store in an airtight container, in the fridge, for up to 2 weeks.

BROWN - HONEY MUSTARD

Steps:

• Combine 3/4 cup sherry and 1/2 cup mustard seeds in non-reactive bowl and let stand for about 3 hours.
• Transfer to food processor and add the mustard powder, honey and salt.
• Blend about 30 seconds on low to combine.
• Add 1 tbsp Sherry as needed until you get the consistency you wish. I usually add about3 tbsp so that I can use an inverted mustard bottle.
• Blend on high for about 20 seconds at a time until you get the texture desired. The bigger the grain, the hotter the taste.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.

HONEY MUSTARD BROWN SUGAR GLAZE

Steps:

• Mix all ingredients together in small sauce pan.
• Heat over medium heat for 15 minutes.
• Let cool.
• Can use as a marinade and/or glaze.