Sweet Honey Mustard

Stonewall Kitchen Sweet Honey Mustard, sweet and savory

Stonewall Kitchen’s Sweet Honey Mustard is a creamy sauce made from three ingredients: savory mustard, cane sugar, and honey. The honey takes the edge off the heat without stripping away its flavor, making the sauce smooth and spreadable.

Sweet Honey Mustard is the sweet and spicy honey mustard sauce from Stonewall Kitchen in the coastal town of York, Maine, intended for sausage, cheese, salmon, and salad. In addition to the ground seeds, it contains chili peppers and turmeric, which give it warmth and its golden color.

Golden, creamy, with chili in the mustard seed

It sits in the jar golden and smooth, glossy like a varnish, with the savory aroma of ground mustard seeds. It is thick enough for bread and thin enough for a vinaigrette.

The mustard provides the heat, which flashes briefly and quickly subsides as cane sugar and honey immediately layer over it. What remains is the classic interplay of sweet and spicy that defines a good sauce of this kind. The chili peppers within provide a second, warmer heat that lasts longer.

It spreads creamy and thick on bread, and whisks smoothly into a dressing; it excels at both because Stonewall Kitchen keeps it fine and creamy.

With bratwurst, cheese, and in salad dressing

Its strength is its versatility, from rustic sausage to delicate fish.

Classically, it pairs with bratwurst, hot dogs, and sharp cheese, as well as salmon or roasted chicken glazed with it. Whisked with vinegar and oil, it becomes a honey-mustard dressing in a minute; mixed with cream cheese, a dip for crackers; and with crème fraîche, a spread for pretzels.

It is also right at home with cheese spätzle, finger food, and in a light sauce for boiled eggs. On a ham and cheese sandwich, it replaces ordinary spreads, adding significantly more character. Stirred into fried potatoes or potato salad, it adds sweetness and spice all at once.

Why water is what awakens the heat

A whole mustard seed tastes mild and oily on its own, almost nutty.

Only when it is ground and liquid is added do two substances collide, resulting in the familiar heat. The intensity depends on the temperature of the water: cold-mixed mustard is biting, while warm-mixed remains milder. This is why every mill has its own signature.

The gelbwurz, better known as turmeric, gives the whole thing its luminous yellow, which everyone knows from the sausage stand. At Stonewall Kitchen, honey makes up one-tenth of the recipe—enough to bind the heat and sweeten the cream.

With a warm pretzel and crème fraîche

On a cozy evening with a warm pretzel and a cold beer, it is in its element: a spoonful mixed with crème fraîche, dipping the pretzel—nothing more is needed. For salad, whisk it with oil, vinegar, and a pinch of salt. Once opened, the jar will keep for many weeks in the refrigerator.

Savory and sweet continue with our Roasted Garlic Onion Jam. More savory items can be found under Mustard and in the Stonewall Kitchen assortment.