This homemade sweet hot mustard is one of my most treasured family recipes. This is a recipe that I grew up with, and it is the first recipe I knew by heart. Every holiday my grandmother, Grammy, would make a big batch of this homemade sweet hot mustard, and holidays are not complete without it.
How to make mustard from scratch
For this homemade sweet hot mustard, you'll only need mustard powder, vinegar, sugar, and eggs. You will need a double boiler, but I grew up without one. If you don't have a double boiler, you'll need a pot and a heat safe bowl that can sit in it but only go halfway down.
We are simply adding the sugar, eggs, and mustard powder into the bowl, whisking over the double boiler, and slowly incorporating the vinegar. The whole process takes about 15 minutes from start to finish, and the end result makes the perfect accompaniment to a cheese board.
What does sweet hot mustard taste like?
Well, it's sweet and hot. The sweetness comes first, but it has a lingering heat. The heat isn't like buffalo wing heat or pepper heat. It is more like wasabi heat in that"clear your sinuses" type of way, except way milder.
This makes a great condiment for Easter ham, it's an awesome charcuterie board mustard, and it's even great with pretzels. Seriously, it's my favorite condiment out there and one of the first leftovers to go every holiday.
How long can I store homemade mustard?
This mustard, when stored in the refrigerator in an air tight container, can be kept for 3 weeks. I have seen similar mustard recipes online that say it can last up to two months and maybe it can, but I'm not a food scientist or expert in the matter.
- 3 tbsp. ground mustard powder
- 3 eggs
- 1/2 cup sugar
- 1/2 cup vinegar
- Fill double boiler with about 1-2 inches of water and bring to a low boil. It is important that the top pot (or heat-safe bowl) is not touching the water.
- Whisk eggs, sugar, and mustard in double boiler for 3 minutes. The mixture will become thicker.
- Slowly pour vinegar into egg mixture (I do this in thirds) and continue whisking and cooking on low until bubbles are gone, mustard is paler, and it is thick enough that your whisk leaves streaks in the mustard.
- Remove from heat, allow to cool, and store in the refrigerator until serving. The mustard will thicken as it cools.