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Home-made Honey Garlic Mustard---Easy To Make

Updated on January 21, 2014

Christmas Giving On My Mind!

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)

Easy to make!!!!

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.

To make or not to make from scratch, that is the question!

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 halfway 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.

Equipment needed!

*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

Ingredients for the from scratch version:

  • 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, horseradish, 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.

Ingredients for the cheaters version! Super easy!

  • 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.

Dipping sauce!

Combine 4 ozs of Honey Garlic Mustard with 4 ozs of mayonnaise, 1 tablespoon worchestershire sauce... finger lickin' good with chicken nuggets or strips.

Also great as a sandwich spread with cold cuts.

Marinate and tenderizer!

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.

Creamy BBQ sauce with attitude!

Combine 3ozs Honey Garlic Mustard, 5 ozs of Ketchup, 2tablespoons of mayonnaise, 2 tablespoons of worcestershire sauce.

This is the perfect sauce that compliments pulled beef or pork, served on fresh buns with lettuce and red onions cut into rings.

Salad dressing! Stir fry seasoning!

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.


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    • Zsuzsy Bee profile image

      Zsuzsy Bee 4 years ago from Ontario/Canada

      Thank you for reading and commenting Pocono Foothills. The honey garlic mustard is a great addition to have around for cooking and to make a soso sandwich into a great specimen.

      Just used some last week on a pulled pork sandwich... it was to die for.

      regards Zsuzsy

    • Zsuzsy Bee profile image

      Zsuzsy Bee 4 years ago from Ontario/Canada

      Hiya Pocono foothills, thanks for reading and commenting. The honey mustard is really great. It gives meats and chicken such a nice flavour. yum

      Let me know what you think.

      regards Zsuzsy

    • pocono foothills profile image

      John Fisher 4 years ago from Easton, Pennsylvania

      @Zsuzsy Bee-Looks like a very tasty concoction. I will have to give this a try. Voted up. Great Hub!!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 7 years ago from Ontario/Canada

      eatlikenoone, thank you for taking a look and for commenting. As honey-mustard a favorite of my family I make it quite regularly.

      regards Zsuzsy

    • eatlikenoone profile image

      eatlikenoone 7 years ago from Saline, MI

      I love that you actually make the mustard from scratch too. Honey mustard is so easy to make, I don't know why people waste their time and money buying it already made (yeah I know it's because it's convenient, but I like flavor better!)

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      2uesday, thank you for taking a look and for commenting. As far as linking, that's quite alright thanks. The Honey-Garlic-Mustard really is a great low cost gift that is very easy to make.

      kindest regards Zsuzsy

    • 2uesday profile image

      2uesday 8 years ago

      Good hub - nice gift ideas, hope it is ok with you I have linked this to a hub for people to read this for low cost present ideas. Thank you.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Thanks for taking a look and for commenting Crickette.

      Let me know what you think after you had a chance to try it out.

      regards Zsuzsy

    • crickette_w profile image

      crickette_w 8 years ago

      I am so excited to try this. Honey mustard is my favorite for any meat. I love garlic, what a great mix. Thank you!!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      I made chicken last night with the honey mustard glaze,

      hmmmm yum was iiiiit gooooood! I made the from scratch version but there was only enough for the Christmas baskets so I had to make up the cheaters batch too. This batch gave me a bit more then 22 cups of marinade which will go a long way and as I don't need to pour mine into fancy little bottles or jars it cost just over a dollar per 8ozs. Let me know what you think of it. (This batch turned out quite zingy as the horseradish was just fantastic)

      kindest regards Zsuzsy

    • Sally's Trove profile image

      Sherri 8 years ago from Southeastern Pennsylvania

      Wow! The cheater's recipe just went into my recipe file. I love a good marinade. I buy meats and chicken in bulk and then freeze them in plastic bags, pouring a healthy amount of marinade into the bag first. In the time it takes for the meat to freeze, and then later thaw, the marinade does its job quite nicely. At $3 US per 8-ounce bottle of marinade, well that gets to be pretty pricey protein! This sounds wonderful, Zsuzsy.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Harper, either version is easy to make and good to boot.

      thanks for taking a look and for commenting.

      regards Zsuzsy

    • HarperSmith profile image

      HarperSmith 8 years ago

      Sounds great, thanks for the Hub.

      PS I'll probably use the cheats recipe. Just not that talented.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Hello Jaspal, I had company last night for dinner. We made the hot potato salad but added some cut up hot peppers into it. Wow was it ever tasty.

      Hope you get a chance to try out the recipe.

      greetings to you and your family from far off Canada


    • Jaspal profile image

      Jaspal 8 years ago from New Delhi, India

      Great recipes ... I love mustard of all types. Must make some and try out your additional recipes - reading about each makes my mouth water!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Shalini, I make the cheaters recipe version all year round.

      Always glad when you pop in for a visit.

      regards Zsuzsy

    • Shalini Kagal profile image

      Shalini Kagal 8 years ago from India

      Sounds so good Zsuzsy Bee! I'm going to start off with the cheaters version and try the other one too by and by - just love mustard any which way!!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Mayhmong, a dry white wine just means that the wine is not a sweet wine. The cheaters version is almost as great as the one from scratch.

      regards Zsuzsy

    • mayhmong profile image

      mayhmong 8 years ago from North Carolina

      Mmmmmm...I would love me some of that homemade honey mustard. I probably end up making the cheaters version since I don't know half of the real ingredients. BTW, what is dry white wine?

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      kartika, thank you for stopping by and for commenting. I'm planning on pulled beef for supper tonight on crusty buns naturally served with my special BBQ sauce. It will be yummy.

      kindest regards Zsuzsy

    • kartika damon profile image

      kartika damon 8 years ago from Fairfield, Iowa

      I'm a mustard addict! Will have to try these out when time permits! Thanks, Kartika

      Oh, and I love your profile!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      anglnflt4ua, glad you like it. Thanks for taking a look and for commenting.

      regards Zsuzsy

    • anglnflt4ua profile image

      anglnflt4ua 8 years ago from Bay Area, CA

      This was sooo good! Thank you for the tasty and informative post.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      seamist, glad you popped in for a visit. Hope you will have chance to try the recipes.

      regards Zsuzsy

    • seamist profile image

      seamist 8 years ago from Northern Minnesota

      It sounds great! Thanks for sharing it!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Thanks Jan for taking a look and for commenting.

      regards Zsuzsy

    • askjanbrass profile image

      askjanbrass 8 years ago from St. Louis, MO

      Wonderful info..


    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      E.A.Wright, if for some reason mustard made from scratch is crumbly and powdery you just need to adjust it with more fluids such as vinegar, water, white wine etc.

      Thanks for taking a look and for commenting.

      kindest regards Zsuzsy

    • E. A. Wright profile image

      E. A. Wright 8 years ago from New York City

      Thanks for this. Tried making mustard from scratch earlier this year, and it was a complete failure -- results best described as mustard powder paste. Your recipe looks much more promising.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      Bob, I prefer mustard to ketchup even with my fries...

      thanks for visiting

      regards Zsuzsy

    • Bob Ewing profile image

      Bob Ewing 8 years ago from New Brunswick

      I love mustards, have to give this a try.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 8 years ago from Ontario/Canada

      tantrum, thanks for taking a look and for commenting.

      The cheaters version taste almost as great as the from scratch one. And is super quick easy.

      regards Zsuzsy

    • tantrum profile image

      tantrum 8 years ago from Tropic of Capricorn

      Good receips !! I'd go for the cheaters version ! LOL! thank you !!


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