Fiery Hot Mustard
Turn up the heat in your kitchen with this bold and zesty Fiery Hot Mustard! Crafted with a dynamic combination of yellow and brown mustard seeds, tangy white vinegar, and an irresistible blend of spices like cayenne pepper and turmeric, this homemade mustard packs a flavorful punch. A touch of honey and sugar balances the heat, creating a perfectly harmonized condiment that's as versatile as it is delicious. Whether you're slathering it on sandwiches, using it as a dip for pretzels, or adding a spicy twist to marinades, this fiery mustard is sure to elevate any dish. Quick to prepare but rich in flavor, this recipe makes a batch that only gets better with time, developing its signature heat after just 24 hours in the fridge. Perfect for spice lovers and condiment enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 2 tablespoons Brown mustard seeds
- 2 tablespoons Ground mustard powder
- 1 cup White vinegar
- 0.5 cup Water
- 1 tablespoon Honey
- 1 tablespoon Granulated sugar
- 1 teaspoon Cayenne pepper
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Garlic powder
Instructions
In a small bowl, combine the yellow mustard seeds and brown mustard seeds. Add 1/4 cup of white vinegar and let the seeds soak for at least 2 hours or overnight for best results.
Once soaked, transfer the mustard seeds and vinegar mixture to a blender or food processor. Pulse until the seeds are coarsely ground but still have some texture. Set aside.
In a small saucepan, combine the ground mustard powder, remaining 3/4 cup of white vinegar, water, honey, granulated sugar, cayenne pepper, turmeric powder, salt, and garlic powder. Whisk the ingredients thoroughly until smooth.
Set the saucepan over medium heat and bring the mixture to a gentle simmer while stirring constantly. Let it simmer for 5-7 minutes to allow the flavors to meld and the mixture to thicken slightly.
Remove the saucepan from heat and stir in the blended mustard seed mixture. Mix until well incorporated.
Transfer the hot mustard to a sterilized jar or airtight container. Allow it to cool to room temperature before sealing tightly.
For best results, let the mustard sit in the refrigerator for at least 24 hours to allow the flavors to develop and intensify.
Store in the refrigerator and use within 2-3 weeks. Enjoy as a condiment or dipping sauce!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 33.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
