Spicy Honey Mustard


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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.

Honey mustard in bowl with honey and mustard seed in background

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.

Honey mustard in bowl with honey and mustard seed in background

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.

2 TBS scoop of mustard seed

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.

Mustard seed in liquid

You will not have that problem with this mustard.

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

Honey mustard in bowl with honey and mustard seed in background


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.

Apple Cider Vinegar and mustard seed

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.

Mustard seed in apple cider vinegar


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.

Honey mustard dip

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.

Brown Sugar Balsamic Reduction Dip with tempeh and cucumber

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

Caramel Pumpkin Whip Dip with crackers

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

Chocolate Coconut Cashew Butter with strawberries

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

Slaw & Salad Dressing in jar

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

Hot Pepper Jelly in jars

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

Stovetop Hot Pepper Jelly

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

Peanut Sauce on whisk
Peanut Sauce 

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

Spinach & Artichoke Dip

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.

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. I made this and like others it was super liquidy. Will put it in the fridge and cross my fingers. Not old seeds – bought last week. Not sure about the quality but the only ones I can get here in Bangladesh (where mustard oil and seeds are used in everything!) It also tastes a lot like the cider vinegar at the mo but will see what it’s like after it gets put in the fridge. Thanks!

    1. Ingredients and products vary greatly so given the seeds you’re using and that it’s on the thin side, if you try again, use much less liquid. Trial and error is sometimes the only way. Thanks for trying the recipe.

  2. Hello! I just finished a batch of this… Like some of the other commenters’ results, mine turned out a little thin. Still tasty though. I think my seeds were just a little old. Any chance it will thicken up simply by sitting in the fridge overnight? It’s not overly watery… Just thinner than I’d like! :/ Thanks!

    1. I would say yes it could thicken up OR just make a new batch with less liquid to start with and/or use more seeds. Increase that ratio to the liquid ratio from what you did this time and that should do the trick.

  3. I have been making my own dressing for years, but have yet to try mustard! I have a bunch of already ground mustard (bought on accident instead of whole seeds :/ ) Do you think I could use these and slightly less liquid? I might try it anyway just to see :)

    Thanks for your great blog!

    1. Yeah I would just try it. The only thing you’ll be out is like 4 cents worth of vinegar and a few seeds if it doesn’t turn out :)

  4. I tried this out and soaked the seeds for over 36 hours and I just got watery vinegary slush :S Does there need to be eggs or oil put in this, to cause it to emulsify?

    1. No, I did not add any oil or eggs. Sounds like your mustard seeds did not expand or absorb as much water as mine. You could try again and use new seeds from a different store or source; or use considerably less liquid than you did with your first batch in order to get a thicker result.

  5. Well, dang it! Not sure what I did wrong. I followed the instructions and let it sit for 32 hours. The seeds had expanded slightly, but it was still super watery. I thought after blending it would get thicker, but it hardly did. I have super runny mustard :-(

    I absolutely love spicy mustard though, so I’m willing to give it another shot. Don’t know if I should reduce the liquid amounts, or just give it another whirl as its listed.

    1. Your mustard seeds could have been particularly hard or resistant to the liquid allowing them to soften; they could have been ‘duds’ for lack of a better word. Or, you may need to simply reduce the amt of water. Either way, less water or new seeds, very easy fixes. Keep me posted!

  6. Buy mustard seeds out of the bulk food department at your grocery store. Super cheap, you aren’t paying for packaging and you need only buy what you need. As with all herbs and spices mustard seed will loose flavor over time. May as well start with fresh and get the fullest flavor out of it. Love bulk foods.