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Country-Style Honey Mustard

Rated as 4.75 out of 5 Stars

"This coarse-grind honey mustard (with a surprise ingredient!) can be added to a glaze for a ham, spooned into a green bean casserole, slathered on a turkey sandwich, or tucked into a gift basket with pretzels or cheese and crackers."
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1 h servings 14
Original recipe yields 60 servings (3 (4 ounce) jars)


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  1. Wash 4 (3 ounce) jars in soap and hot water; dry well.
  2. Pulse yellow and brown mustard seeds a few times in a spice grinder to crack the seeds. (Alternatively, use a blender, rolling pin, mortar and pestle or a small food processor. The key is to crack the seeds to release the flavor.)
  3. Stir together cracked seeds, mustard powder, Dr Pepper(R), honey, salt, thyme, and turmeric (if using) in a bowl. Cover loosely and set aside for 10 minutes for a very spicy mustard or up to 1 hour for a more mellow mustard.
  4. Add vinegar, stirring thoroughly. If a smoother consistency is more to your liking, puree the paste and vinegar in a blender until smooth. (The mustard will thicken as it sits; don't worry if it seems loose.) Divide equally among prepared jars, allowing 1/2- to 3/4-inch of headspace in each jar.
  5. Cover the jars and let stand at room temperature for 2 days before using. This curing period removes any remaining bitterness, smoothing the edges. Mustard can be stored without refrigeration for months. If it dries out, add liquid (such as water, wine, or beer), a few drops at a time, and stir to reconstitute.


  • Cook's Note:
  • You can substitute 1/2 cup Guinness Stout® for the Dr Pepper®. If you do, add an extra tablespoon of honey to the mustard.

Nutrition Facts

Per Serving: 14 calories; 0.7 1.5 0.6 0 32 Full nutrition

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So easy and delicious. My husband tried it and said we need to make this and share with all our mustard loving friends and family.

#allrecipesallstars A new day, a new taste adventure. I wasnt sure about the surprise ingredient, but it works. I did find it a little runny for my tastes, but I guess that is why it is sugges...

I haven't made this yet but I plan to this weekend. This has got to be the most interesting looking recipe I have ever seen. I can not wait to try it. I will definitely post my review when I DO ...