Coarse Honey Mustard
| Water | 26.61% |
| Vinegar (5% AA) | 23.06% |
| Honey (liquid) | 22.36% |
| Mustard Flour #105 | 8.49% |
| Ground Yellow Seed #204 | 8.49% |
| Salt | 4.47% |
| Crushed Brown Seed #303 | 4.25% |
| Fine Ground Yellow Bran #412 | 2.12% |
| Pepper/Ginger/Allspice | 0.15% |
Smooth Honey Mustard
| Water | 26.99% |
| Vinegar 5% AA | 10.00% |
| Honey (liquid) | 36.99% |
| Mustard Flour #105 | 22.22% |
| Salt | 3.66% |
| Pepper/Ginger | 0.14% |
Mix dry mustard with water at room temperature and allow 10 minutes for heat and flavour development. Add salt and vinegar, mix well and add the remaining ingredients. Evaluate after a minimum of a week of “aging” and adjust with dry mustard if too liquid or vinegar and/or water if too viscous.
