Spicy Honey Mustard

If you’ve never made your own mustard before, you need to. This entire batch of mustard cost me, maybe 28 cents, give or take a nickle.

But it’s not about the cost-savings or the no-sodium added recipe so you won’t feel like a puffy water balloon.

It’s about being the best honey mustard I’ve ever had. I will never need to, or want to, purchase commercially-made (honey) mustard again.

Just as I enjoy a little cake with my frosting, I like a little food with my mustard. I double dip french fries because I want each bite really well coated with ketchup and mustard, not just the first bite.


I am the person in a restaurant who asks for extra sauce. And extra of the extra.

I love my condiments, dips, spreads, and sauces.

This mustard has a pretty hearty ka-ka-kick. It will definitely clear your sinuses but you won’t quite set off a four alarm fire. I found the flavor mellowed after a few days in the refrigerator.

If you’re not a fan of spicy mustard, you could try reducing the amount of dry mustard seeds to 1 or 1 1/2 tablespoons, but I am not sure how thick the final mustard will be.

This mustard is thicker and heartier than typical yellow mustard that comes in the yellow squeeze jars. You know the ones that have a tendency to squirt something that looks like separated yellow water and yellow paste no matter how much you shake the bottle. That first squirt is always mustard water.

Ketchup bottles do that to me, too. Nothing ruins food quite like squirting ketchup water all over it. Talk about separation anxiety. Pun intended.

You will not have that problem with this mustard.

It’s thick like pudding. Pudding that will put hair on your chest.


Spicy Honey Mustard (Gluten Free with Vegan option)

makes a generous 3/4 cup

2 to 2 1/2 tablespoons mustard seeds (I used 2 1/2)

1/4 cup apple cider vinegar

1/2 cup water

salt and pepper, optional and to taste (about 1/8 teaspoon is what I’d start with, just a tiny pinch; I omitted the salt and used a pinch of black pepper)

2 tablespoons+ honey, optional and to taste (or use maple, agave, brown rice syrup, yacon syrup, stevia, or other sweetener to keep vegan)

Combine all ingredients except honey in a small bowl (or Vita-Mix or blender canister), cover with plastic wrap or the blender lid, and allow mustard seeds to soak for at least 12 hours, up to 36 hours. After soaking time has elapsed, transfer the mixture to a blender canister and blend until as smooth as desired, retaining some texture if preferred. I pureed it extremly smoothly, and blended for at least 3-4 minutes. Add honey or other sweetener if desired and blend to incorporate. Add sweetener one tablespoon at a time until desired sweetness level is reached. (This was about 4 tablespoons, or just shy of 1/4 cup honey for me.) If mustard is too thick for your liking, add water a tablespoon at at time until it has thinned out. Transfer mustard to a small container and ideally, refrigerate before serving. Mustard will keep for many weeks in the refrigerator; use common sense.

Variations and suggestions:

You may wish to set half the mustard aside before adding the honey or other sweetener. Sweeten half with honey (or keep it plain/unsweetened), and with the other half, try: curry, paprika, garlic, onions, red pepper flakes, cayenne, chipotle, Mrs. Dash blends, ginger, cinnamon, coconut oil, coconut flakes, ketchup, bacon bits, lemon and dill, ranch dressing seasoning, buttermilk dressing seasoning. The sky is the limit; get creative.


Gather the ingredients.

There’s not many.

Place the ingredients in a bowl (or into the blender canister to save a step), cover with plastic wrap (or blender lid) and wait a day.


Add the honey to taste.

And prepare to reach for some tissues. This stuff will open up your sinuses and it’s addictive. The more I eat it and my mouth is on fire and eyes are watering, the more I want more of it. Crazy but true.

As noted in the recipe section, you could skip the honey and keep the mustard plain.

Or take half the batch and sweeten it with honey and with the other half, add any spices or seasonings as suggested in the recipe, from sweet to savory, mild to intense, plain Jane to off-the-wall. Get as creative as your little mustard-craving heart desires.

Related condiment recipes for some favorite dips, spreads, jellies, and sauces. Some are sweet, some savory:

Brown Sugar Balsamic Reduction Dip (vegan, GF) – I love (balsamic) vinegar and put this on salads, as a veggie dip, and could probably put it over ice cream. Kidding.

Caramel Pumpkin Whip Dip – Insanely good. Bring this to a party and watch it disappear.

Chocolate Coconut Cashew Butter (vegan, GF) – Get the earplugs out and blend, blend, blend. And enjoy.

Slaw & Salad Dressing (vegan, GF) – Do not be deceived by the underwhelming photo. It’s an extremely tasty and versatile dressing and dip.

Hot Pepper Jelly (vegan, GF) – Canning, conquered.

Stovetop Hot Pepper Jelly (vegan, GF) – Un-canning, conquered.

Peanut Sauce  (Vegan, GF, Salt-Free) – 2 minutes by hand or 15 seconds in a blender; use as a dip, spread, salad dressing, or as a sauce for peanut sauce baked tofu or raw spring rolls

Spinach & Artichoke Dip (No-Bake, Fat-Free, Vegan, GF) – Everything in one bowl, and 30 seconds later, the dip is ready.

Have you ever made mustard or made any other condiments?

I know Katie makes mustard. We share a love of mustard. And fabric stores, and cookie making, and cookie eating, among other things.

I’ve wanted to make my own ketchup before but haven’t embarked, yet.

I almost never buy salad dressing. I don’t bother when a squirt of orange juice, dash of agave and olive oil, and a pinch of salt and pepper, a whisk and 15 seconds gives me a perfect vinaigrette. Save money and control the ingredients.

One of the primary reasons I made this mustard is because most commercially-prepared condiments are loaded with salt. The per teaspoon sodium content is astronomical and I don’t do well with added sodium. I kept the mustard salt-free and didn’t miss it, at all.

Are you a fan of condiments, dips, and spreads?

I never met a ramekin of mustard, ketchup, salad dressing, sweet and sour sauce, peanut sauce, hot pepper jelly, or mango chutney that I didn’t love.

Dips, Sauces, Dressings, and Condiment Recipes Here

Don’t put me near the spinach and artichoke dip at a party; I”ll eat the whole thing. And I’ll probably double dip.

Peanut butter or cookie butter spread which is two tablespoons as the serving size? That’s per spoonful cracker, right. I like spreads piled on thick. The only way to go.

103 comments on “Spicy Honey Mustard”

  1. Look at you with the homemade mustard. I need to try this!

  2. i actually have a thing of mustard seeds that need to be used…can’t wait to try this recipe!

  3. My but I love mustard. I’ve made hollandaise and aoli, so it’s time I made mustard!

  4. I just love the color of that honey. I think honey benefits in more ways than any other food known to man.

  5. I looooove condiments! I almost bought honey mustard today until I saw it included soybean oil. No thanks, I get enough in other naughty foods. I bought a lb of mustard powder a loooooong time ago with the intention of making yellow mustard; I’ll get around to it… One day, lol.

  6. Gosh, I never would have thought of making my own mustard. What a great idea!

  7. My family calls me the condiment queen for a reason – i inhale honey mustard. undipped food makes me squirm… i need my condiments!! And I’m 100% all for double dipping. I’ve never made my own though… i should give it a try, no doubt it is super delicious Averie! Please call me when you make your own ketchup. You’ll be my new hero. :)

  8. Love it. I’ll be trying this one soon. I have a big bag of black mustard seed I use for sprouting. Do you think those would work too? Might not look so great :-! Thanks Averie!

    • I’m not sure since I only made it with the kind of seeds shown. I’m not a mustard “expert” by any means :)

      • Hey Averie,
        I did make this one today with the brown seeds and it was so good. Cleaned out the sinus too! I had tons of Red Wine Vinegar so I used that too. Thanks so much for the idea. My husband wants to come up with a version for a pork rub with it now. Love it!

      • Oh wow, thanks for the feedback!! I need to try brown seeds and see what they taste like all made up and also the red wine vinegar. I was thinking of trying a dash of balsamic. I just didnt want to do anything that was going to make it look black/dark for photos. It all comes back to that! lol

        Pork rub mustard? Gosh, I would maybe add a touch of onion powder or garlic powder to it, maybe a few shakes of like a Mrs. Dash Grilling blends, there is one called “chicken” flavor that is a really good blend. And I don’t eat chicken, but the blend is nice, and it’s salt-free and great on anything from roasted veggies to potatoes to fish to homemade salad dressings.

  9. You make making mustard look so easy!
    I want to try that. I am just starting to like mustard, but use it for dressings. I hate all the sodium in the ones I buy at the store!!!

  10. I love mustard so much my in-laws put it in my Christmas stocking every year! I’m going to try your recipe and if you come up with a ketchup recipe I’d love that. I never use regular ketchup because it is loaded with sugar. You’re amazing, thank you!

  11. omgosh, i LOVE honey mustard and how awesome that you made it SPICY!! amazing!

  12. Very cool. I’ve never tried to make homemade mustard. Talk about easy. I’ve made my own BBQ sauce, vegan mayo, and of course dressings. I love condiments ;-)

  13. I was jusst talking abotu mustard making with a friend and she said apparently it was really hard to get just right- but this looks incredibly simple. mustard is easily my favorite all around condiment- I throw it in every single stir fry and dressing I make. And just like you I never buy bottled dressings anymore, lately all I’ve been using is a flavored olive oil and sometimes a dash of balsamic vinegar. Simple and perfect. I love stone ground mustard, I’m going to have to embark on this recipe soon and try out different variations.

    • It’s incredibly simple and the one caveat is that this mustard is Spicy. It is definitely strong and if one prefers a mild mustard, I don’t exactly know how to achieve that AND have it stay thick enough. Other than source mustard seeds which are milder in flavor I suppose? But I know you’re not afraid of a kick so keep me posted if you try this!

  14. you just blew my mind. because here in italy i can’t find good mustard and i had no idea it was so easy to make! next time i go home i’m stocking up on mustard seeds!

  15. love this! You make fabulous condiments

  16. I had no idea how easy it was to make! My mom makes mustard all the time… think I need to start!

  17. I love honey mastard, and when you say spicy is just taking it to the next level!! I have never attempted to make it at home, but this may be a project on my “must try” list!

  18. Love making my own condiments! So easy and cheap. I’m such a mustard girl.

    I recently made my own ketchup http://www.spoonfulofsugarfree.com/2012/04/12/homemade-sugar-free-ketchup/

  19. I’m a total mustard fanatic and I’ve never made my own! I have to try this.

  20. Holy moly, I had no idea this was so easy! Fabulous recipe and photos, Averie. That mustard would be amazing on just about any sandwich or as a pretzel spread. Oh the possibilities!

    • Thanks, Georgia, for the compliments. I was going to go nuts and start dipping everything in sight in the mustard for the pics but ran out of time and kept it more basic but yes, the possibilities!

  21. This is mustard perfection, Averie! I love using mustard seeds. And honey mustard is a favorite in our house!

  22. Mustard is my favorite condiment. I’m a big advocate of eating real foods so I love this recipe. My goal this year is to learn how to cook

  23. Sending this directly to my sister- she loves herself some mustard and homemade- all the better!

  24. Bout time. ;)

    You know I share a love that is really more of a devotion with all things condiment, especially mustard. But really, I love any and all condiments (except the vile mayo). And, I’ve made ketchup!!! Curried ketchup, in fact. I give the recipe in this blog post, where you can just add the spices to regular ketchup, or use tomato paste, which is what I did.


    I can’t remember the last time I bought dressing either. I don’t even bother mixing it in a blender first – I squirt or drizzle all the ingredients onto salad and just mix it all up. One dish, one fork, done.

    • Thanks for pushing me and getting me off the dime! :)

      I have always thought about making my own ketchup but they usually start off with a clove of garlic and a jar of tomato paste (sodium city). Neither are my thing. I know they sell lower sodium tomato pastes but I also don’t want it to be bland. The great thing about the mustard is that it’s so spicy you don’t miss a thing in terms of flavor :)

      I don’t mix in a blender, either. Just a squirt of this or that into a bowl..or if I want to save on dishes, just squirt/season right over the salad.

      One dish, one fork, done. <---- agreed!

  25. I have made my own hummus, but never my own mustard or ketchup. This looks super easy to make, so maybe even I could not mess it up!

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