The Honey Garlic Mustard is the fourth item that is ready for the Christmas gift baskets. (Check out this hub for more details about the Bakers dozen gift baskets. I've also added the links to the other gift items at the bottom of the hub, above the comment capsule)

http://hubpages.com/hub/Christmas-giving-on-my-mind

Mustard is one of the most used condiments worldwide. I'm sure there are not too many fridges that do not have a jar or two of mustard. This following recipe was perfected by my Dad many years ago and compliments sausages, pulled beef, pulled pork to perfection. I love it on lamb or mutton too. Glaze everyday chicken legs with the honey garlic mustard mix they become a meal fit for royalty.

It can be used in gravies, salad dressings and also as a marinate. Use it to make a dipping sauce and adults and children alike will love it with chicken strips or nuggets.

Honey mustard is a cheap to make condiment and perfect as an addition into the gift baskets especially if it's presented in a pretty jar or container.

Only use glass or food grade plastic. With the exception of stainless steel *NEVER ever use METAL* of any sort as the acids could attack the container and cause a terrible flavor at the very least but when mixing aluminium or other alloys could create some toxins that could be dangerous to your health.

I've included two recipes for making the Honey Garlic Mustard. The first one involves making it from scratch. Delicious and will last at least for 12-18 months if kept in a cool dark space. The second one is the cheaters version (almost as good as the one made from scratch) but will only last for about 10-12 months. I make a large double batch from scratch in the late fall and if I run out or I have more company then usual I make the cheaters version half way though the winter.

At the end of the ingredients lists are the additionals which are optional if you're like me and love the hot and spicy.

Either version gets better tasting if left to blend for at least 5-6 weeks. (I can never wait so I always crack open a jar just a couple of days after its been made... it tastes great but it really does get better with time) So if you want to include this mustard into your gift baskets and want them to be at their optimum flavor by Christmas you should make it anytime between now and the end of October. Naturally you can make it later but the optimal flavors will still have to develop.

*When preparing any types of acidic foods etc. I prefer to use glass bowls and stainless steel as that will not create any toxic by-flavors.* (Food grade plastic will also work)

Equipment needed:

• Lg glass bowl
• mortar and pestle, spice or coffee grinder
  
• blender or food processor will also work
• saucepan
• sterilized jars with corks or lids

• 2 cups light mustard seeds
• 2 Tablespoons dry mustard powder
• 1/2 teaspoon turmeric
  
• 2 Teaspoons garlic powder (not garlic salt) or 3-4 whole cloves finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
  
• 2 Tablespoons whole wheat flour
• 1/2 cup white wine vinegar
• 1 1/2 cups honey
• 2 Tablespoons of extra strong prepared Horseradish (if you do not like hot then use just regular prepared horseradish) (do not use fresh grated horseradish as this could spoil and ruin the whole batch)
  
• 11/2 + cups boiling water (more or less depending on consistency once mixed)
  

For the 'Spicy lover' add:

• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of Tabasco or hot sauce
• 1 whole dried chili pepper
  

I like the Honey Garlic Mustard to be a sharp hot not the bitter burn your taste-buds away kind of hot. You can adjust the hot to your liking but do remember that as the mustard blends it will get a bit hotter and spicier.

Will yield 4to5 - 8ozs jars.

• For the hot version soak chili pepper crushed in a couple of spoon of boiling water until the rest of the recipe is ready to be assembled.
  
• In glass bowl combine to remaining boiling water salt, honey, horse radish, vinegar (if you're going for the spicy version) cayenne pepper and tabasco.
  
• In grinder, blender (whatever you're using) combine the mustard seeds, mustard and garlic powder, black pepper, whole wheat flour and zing until it's a fine grind (I like my mustard smooth but you can leave it rougher if you prefer a grainy mustard).
  
• Drain chili pepper (if using) add the chili water to honey etc in a glass bowl.
• Add mustard powder mix and stir until smooth, you can also use the blender or food processor to make a smooth paste...add more boiling water slowly by spoonfuls until it's the consistency of runny French's mustard. It will thicken as it stands.
  
• Scrape sides of bowl or blender...cover with a cloth or lid, let stand for a couple of hours, stirring or zinging in food processor/blender a couple of turns occasionally.
  
• If during the two hours the mix thickens too much add a little boiling water, again only spoonfuls at a time. (you do not want it too runny or too stiff always just compare to the store bought prepared mustard)
  
• Fill sterilized jars to about 1/2" from top close with rings and lids and process for 5 minutes in boiling water bath (just to seal jars) These jars could last for 1 1/2 years on cool dark pantry shelves but they will be gone way before then, I can guarantee that.
  

• 1 gallon jar prepared french mustard (large size available in bulk food stores)
• 16 ozs honey
• 1 cup sugar
  
• 4 Teaspoons garlic powder (not garlic salt)
• 1 teaspoon ground black pepper
  
• 1 jar (8ozs) extra strong prepared Horseradish (if you do not like hot then use just regular prepared horseradish)
  
• 1 cup dry white wine
• 1 jar (8ozs) pickled cocktail onions
• 3 ozs whole wheat flour
  

For the 'Spicy lover' add:

• 1/2 teaspoon of cayenne pepper
• 1 teaspoon of tabasco or hot sauce (or to taste)
  
• 2 whole dried chili peppers

• While prepping mustard mix boil lids (to soften rubber)
• For the hot version soak chili pepper crushed in a couple of spoon of boiling water until the rest of the recipe is ready to be assembled.
• Drain cocktail onions. Reserve vinegar or juice.
  
• In stock pot bring reserved onion 'juice', sugar, chili water, garlic powder to a boil. (will only take a couple of minutes)
  
• While waiting for the mix to boil combine in food processor or blender flour, horseradish, cocktail onions and white wine, zing until smooth (if making the spicy version also cayenne and Tabasco) ---add to pot
  
• Add the honey into boiling juice remove from heat as soon as honey is melted (careful not to burn)
  
• Add mustard, carefully mix with a hand mixer or a whisk, return to heat and bring to a quick boil while stirring constantly.
• Fill sterilized jars, cover and seal tightly.
• Set jars in a blanket lined laundry basket, to cool down as slowly as possible. This will help seal the lids. Usually about 24 hours.
  

Clean up and congratulate yourself for a job well done.

This recipe will yield 22 - 8 ozs jars. Which makes this version the best bagain for your buck if you're gifting the jars.

I just came back from the grocery store and bought all the ingredients for a batch. I have a really dry white wine at home so that is not included in the price neither are the spices. I spent 24.83can$, add the cost for the wine, spices and jar divid up by 22 Each will cost less then 2 dollars.

A really small price for a gourmet item and it will take about an hour to make from start to finish clean up included. Love these types of low cost, low work with mega result items.

Combine 6 oz of Honey Garlic Mustard with 4ozs of milk, cover meat and let stand for at least 2-3 hours up to 24 hours. Broil or BBQ meat brushing regularly with marinate which will become a delicious glaze.

Cook on low heat as the honey can burn really fast.

Combine 2 ozs of Honey Garlic Mustard with 2 ozs of extra virgin olive oil and 2 ozs of vinegar.

Pour over any salad greens or sauteed collard or kale greens.

For something different try making a hot potaoe salad with the salad dressing. Mix diced boiled potatoes while still hot with sliced red onions and the dressing. Serve hot or cold.