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May 9, 2014 03:13 PM

creating a seasoning blend??

I like the honey/mustard/onion powder that I can get at "Amish" market at farmer's market. I like shopping "odd lots" places and found honey "crystals" for a BUCK. Zizzed up honet crystals to powder and wanna go mad scientist. What would you suggest for proportions on mustard and onion for 5 oz of honey??

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  1. Do you mean dry mustard and granulated onion or onion powder? I envy your sense of adventure and must admit I love the whole honey/mustard/onion flavor profile but have never explored making my own. Can't wait to see the responses. My initial gut is that each of the other components would be in lesser quantities than the honey, but the trick will be getting all 3 in just right proportions, good luc!

    1. I'll be interested to see what you develop. I found others asking a similar question but no answers/recipes. The closest was this BBQ sauce recipe that might give you some hints regarding proportions if you convert the liquid honey measure to equivalent dry crystals.

      1. Hoping to concoct a DRY mix to sprinkle on things. Have been on a bagel chip kick recently. Have yard sale slicer to make them really thin. I generously drizzle with melted butter and olive oil, then into oven till dry and crispy (tossed several times during process). Plan to zizz up the dried onion flakes, too, so everything (honey, mustard, & onions) is a powder.

        Thinking of just going 1:1:1 with a TBSP of each to start?!?

        7 Replies
        1. re: kseiverd

          Carefully peel some large oranges so you don't get any pith. Dry the peels until they are 'broken glass' crispy. I use a dehydrator.
          Into a coffee bean grinder or fast food processor. When the orange peels are the size of a chunk of Kosher salt you have a wonderful flavour addition to any 'dry mix'.
          I like to use them when I make my own five spice powder for Char sui.
          I have a small jar of orange peel one of lime peels and one of lemon peels usually on hand.
          A pinch of these in almost any dish really brightens it up.
          From pop corn to 'BB'.

          1. re: Puffin3

            A while ago was getting ready to juice SEVERAL lemons for big batch of home-made lemon-ade. Started thinking... wish I had use for all that zest!?! Pulled out apple peeler/corer/slicer... gift from SIL after her Pampered Chef days. Moved slicer/corer out of the way and ended up with MOUNDS of zest ribbons. I let them dry till crispy and zizzed up in food processor. Made lemon-pepper that wasn't mostly SALT like stuff you find already prepared.

            Once had a LOT of jalapenos that I knew were just gonna go bad before I used them up... not really much into HOT stuff. Stemmed, split length-wise, and put in (inexpensive) food dehydrator till crispy. Into food processor, et voila, jalapeno powder. WARNING!! Next time will NOT whip lid off FP until dust settled... sneezing fit that lasted quite a while!?!

            1. re: kseiverd

              It's great what we can do with a little imagination.
              I like to go into my local 'big box' food store and check out what they are selling on the 'half price' rack.
              Lately I scored some packs of shitake mushrooms.
              I culled out any unusable ones (hardly any) and removed the stems. Into food processor. A couple of quick pulses. Then into dehydrator till 'shoe-leather-like. Into a Zip lock. Into freezer. I did the same with the stems but kept them separate for long low and slow braises.
              Same with bags of sweet yellow banana peppers.
              I never do fresh fruit though. By the time they are half-priced they are too rotten/mouldy to consider.
              That pepper dust must have burned your eyes?

              1. re: kseiverd

                Alternate pepper drying idea: slow, but it works--string 'em up & hang somewhere with plenty of air flow. (A ristra effect.) Eventually, voila, wonderfully dried peppers. I still have a few from the garden, 2 years ago, of dried ghost peppers, habaneros, jalapenos and scotch bonnets.

            2. re: kseiverd

              Unless you like your honey mustard on the really hot side, I'd not use a 1 part of each ratio. Start with 1 oz of the 5 oz of honey crystals you have, and try a half oz ea. of the mustard powder and onion powder; taste and adjust that, and then apply the final ratio to your remaining supply.

              Remember, you can always add, but subtracting is a whole 'nother matter.

              1. re: kseiverd

                My suggestion for a starting point for ratios, based on reading some liquid dressings/BBQ sauce recipes:

                6 T. dry honey
                1 tsp. dry mustard
                1 T. dry onion

                or starting with 1 T. dry honey, scant 1/4 tsp. dry mustard, 1/2 tsp. dry onion

              2. Be careful with the dry mustard. It's one of my favorite ingredients, but it can be very assertive. You can always add more.