Honey Chipotle Dippin' Mustard

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Eva Kosmas Flores


  • 2 Tablespoons Finely Ground Yellow Mustard Seeds
  • 2 Tablespoons plus 1 Teaspoon Honey
  • 2 Teaspoons water
  • 2 Tablespoons Plus 1 Teaspoon Cider Vinegar
  • 1 Teaspoon Minced Canned Chipotle Peppers
  • 1/4 Teaspoon of Sauce from the Can of Chipotle Peppers
  • 1 and 1/2 Teaspoons Corn Starch
  • 1/4 Teaspoon Salt


  1. Mix together the mustard powder, cider vinegar, honey, and water. Cover, shake, and refrigerate for 1-2 days. In a blender or food processor, blend together the mustard mixture, chipotle peppers, and the bit of sauce from the can until completely smooth.
  2. In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes. Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.
  3. Makes about 6 Ounces (3/4 Cup) mustard.

Recipe Notes

Note: Will need to sit for multiple days before ready