Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

In this FREE eCookbook, you'll find recipes that can be made with ingredients you probably already have on hand. Set aside a few minutes to whip up these copycat recipes!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Honey Walnut Mustard

  • 1 cup yellow mustard seeds
  • 1/2 cup brown mustard seeds
  • 1 1/3 cup walnut pieces (it's a bagful)
  • 1 tablespoon kosher salt
  • 4 tablespoons honey
  • 1/4 cup walnut oil
  • 1/4 cup balsamic vingear
  • 1 cup water (or more, depending on consistency desired)

Crack mustard seeds in a food processor. Add walnut pieces and salt, continue to blend, scraping as necessary to insure thorough mixing. Drizzle in the honey, walnut oil, and balsamic vinegar. Mixture will become quite thick. When this happens, add the water a little at a time, scraping as necessary, until something just a little thinner than the desired consistency of the end product is reached (mustard will "set up" as it ages, since it is a natural thickener). Put into 8 ounce jars, cover with lids, and refrigerate at least 2 weeks before using. YIELD: 3 one-cup jars I'm reposting the entire recipe from last week with a fairly major correction. I mentioned that mustard is a natural thickener, but I bet walnuts are too. I checked out the progress of this mustard yesterday and it was so thick it was practically cheese. No problem. I put the 3 pints of solid mustard into the food processor and added some more honey, basamic vinegar, and water - mostly the latter for a total of two cups! It now has a creamy texture again and I have 5 pints of mustard instead of 3.

Your Recently Viewed Recipes

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Golden Raisin and Broccoli Saladvideocam

With just the right amount of sweet and savory, along with a great crunch throughout, this Golden Raisin Broccoli Salad is sure to be… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.