Dijon Honey Mustard

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Dijon Honey Mustard

I love all kinds of spices and am always using them in new ways. I had never made mustard before and spotted a great recipe for it in one of my favorite books, Healing Spices. I had to try it. I used honey instead of sugar and am so please with the results. This mustard is strong and sweet and would be excellent with steak (with frites), cabbage, cold meats and fish, pickles, sauerkraut and sausage.

Dijon Honey Mustard

This recipe makes about 3 cups of mustard.

Ingredients

Directions

In a pint sized glass jar, mix together the ground mustard powder and vinegar. Cover and let stand overnight at room temperature.

The next day, soak the mustard seeds in enough filtered water to cover, for about 10 minutes. Then strain the seeds.

Bring a saucepan of water to a simmer.

Combine the mustard seeds, beaten eggs, and honey into a glass bowl that you can set over the simmering water on the stove. (note: if you have a double boiler use that)

Add in the mustard and vinegar mixture and the turmeric and cook, stirring occasionally, until thickened or about 15 minutes.

Store in a sealed jar in the refrigerator.

 

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I am a very busy real food mama! When I am not taking care of my 5 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I finds the time for homemade cooking because eating this way has truly changed my family’s life. Ditching processed food has helped us all to heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

14 Responses to Dijon Honey Mustard

  1. Thanks for the recipe! Was curious if you know how long this mustard would be good for? I’ve made fermented ketchup, which my family loves, and I’m wondering if I could do the same with the mustard….

  2. Sarahbeth says:

    I thought what made dijon mustard “dijon” was that it was made with wine, am I wrong?

  3. Melissa says:

    Must you include the turmeric? I have intolerances.

    • Lindsey G. says:

      Intolerance to turmeric? Sure – it is optional – I added it to give a deep yellow color and turmeric is so beneficial I pretty much add it to everything!

  4. Lorieann says:

    How long does this keep?

  5. Lora says:

    Dijon should have wine in it … that’s what makes it dijon. Regular mustard is made with vinegar. Also, do you mean “pasteurized” eggs not “pastured”?

    • Cynthia says:

      The black seeds of B. nigra are used for moderately spicy mustards. French cooks use them to make Dijon-style mustard, it can be called true Dijon mustard if it is certified to come from that city, which has the exclusive right to produce it. Also, I think she meant pastured, like cage free, free range, etc..

  6. Cynthia says:

    This recipe sounds really yummy, and the raw honey, turmeric and apple cider vinegar make it sooo good for you :D

  7. […] Condiments-make your own mayonnaise, ketchup, mustard and other condiments and ferment them for longer shelf […]

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