This recipe came about for a few reasons.

One, I had bought mustard in bulk and had a big container of honey.

Two, I realized we eat honey mustard way more often then plain mustard.

Three, I read the labels on the honey mustard at the store and was amazed many brands don’t even have honey in them, but HCFS and also other kinds of sweeteners. I try to avoid high fructose corn syrup as much as possible.


A very generous 1/3 cup honey
A very generous 2/3 cup yellow mustard
1-2 Tablespoons brown sugar- optional

Combine the mustard and honey in a saucepan. Add the brown sugar if you think you need the extra sweetness.
Bring to a sputtering simmer and stir occasionally for about 5 minutes.
Cool slightly and pour into a glass jar.
Since it thins out some as it cooks together, you will get 1-1/2 to 2 cups honey mustard.