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Jamaican Jerked, Honey Mustard

By Cap'n Ron
Published: May 10, 2024
Prep time: 10 min Total time: 10 min Yield: 1 1/2 Cupa

This is a great alternative to just using a store bought honey/mustard by itself. That one will ALWAYS taste "Store Bought". It's one of those great "Concept Recipes" that you can play with. Be Creative, and add Raspberry, or Strawberry Preserves, to the mustard mix, Or, try different mustards. The Jerk Seasoning contains Cinnamon, Allspice, and Nutmeg that seem to go real well with ANY mustard.

The biggest thing that makes this a GREAT Honey/Mustard, is that you taste all along the way. It's REAL important and will help this to taste like your very own recipe.

If you'd like to make a hotter version, try using my Hot Jerk, or Fiery Hot Jerk. Use them in varying amounts to get just the right heat level. Or, just add some Cayenne, Chipotle, or Ancho Pepper powder until you reach your desired heat level.

When I made this, I used a dark, mustard that contained some horseradish. AND, I used barley honey. Both gave a unique flavor to this condiment. By varying the brand of mustard, and the type of honey you use, you find that you can make a great variety of different mustards. Just start with the mustard, add some of the Jamaican Jerk Seasoning, then add enough honey to provide a little sweetness and flavor without loosing too much of the bite of the mustard.

Growing up my Mom would make Beef Soup for a Sunday Dinner once in a while. It was made using a Chuck Roast for the meat. The deal was, that you would first have to eat all your soup, then the meat would be taken out of the pot, and it would be eaten with some mustard on the side. How great it would have been with a Honey Mustard.

In case you don't know what Sunday Dinner is:
During the week, Dinner (the big meal of the day) was served when Pop would come home from work, 4:30 or 5:00 PM. Sundays were different. After church, and a small snack, Mom would begin cooking something that took a long time to prepare. It could be Pot Roast, Stew or a fancier meal like Stuffed Shells or Lasagna. It would be served around 2:00 in the afternoon, and was called dinner because it was the BIG meal of the day. Later, the evening meal would be a sandwich, or dessert that we didn't eat at Dinner.

Later, the evening meal would be a sandwich, or dessert that we didn't eat at Dinner. We rarely had dessert as part of a meal, unless it was a speccial occasion. It would be served either later in the evening, or after all of the dishes were washed, and the kitchen cleaned up.

1 Cup, Mayonnaise
1/2 Cup, Mustard, I wouldn't use the Yellow Stuff. I normally use a good deli mustard, like Sabrett, or Koskiusco
1 Tablespoon, Butt Kickin' Blacken, Jamaican Jerk, as needed, to taste
3 Tablespoons, Honey, as needed

1.    Whisk the Mustard and Mayo together and taste. You should be able to taste the mustard, without it totally overpowering the sauce. Add more Mustard or Mayo to suit your taste.

2.    Whisk in the Jerk Seasoning. and taste again. Add additional to your taste.

3.    Add 2 Tablespoons of Honey, and taste. Keep adding enough honey until you can just taste the sweetness of the honey, but still taste a little bite of the mustard.

4.    Now that you've made Honey Mustard, you can easily turn it into a dipping sauce by mixing in some mayonnaise. Add 2 tablespoons, taste, then add a little more until the flavor fits your personal taste.

4.    This will keep a long time in your refrigerator. As long as you would keep mustard. AND, you'll find a lot more uses for it.

This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.

Butt Kickin' Blacken works great in Stews and casseroles too. It adds plenty of flavor, with just a little bit of kick.

Leftovers

This, Honey Mustard, will keep a long time in your refrigerator. As long as you would keep regular mustard. AND, you'll find a lot more uses for it.

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