Sweet and Hot Mustard
Get ready to elevate your condiment game with this irresistible Sweet and Hot Mustard recipe! Bursting with bold flavors, this homemade mustard strikes the perfect balance between sweet, tangy, and spicy. Made with dry mustard powder, apple cider vinegar, and a touch of cayenne pepper for a fiery kick, this creamy spread is lovingly thickened with eggs for a silky, spreadable texture. Easy to whip up in just 30 minutes, it’s the ideal accompaniment for sandwiches, sausages, soft pretzels, or as a glaze for roasted meats. Plus, it’s completely preservative-free and customizable to your heat preference! Refrigerate for 24 hours to let the vibrant flavors deepen, then enjoy this zesty kitchen staple for weeks to come. Perfect for foodies and DIY condiment enthusiasts alike!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Dry mustard powder
- 1 cup Granulated sugar
- 0.75 cup Apple cider vinegar
- 0.5 cup Water
- 2 Large eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
Instructions
In a medium-sized bowl, whisk together the dry mustard powder and granulated sugar until evenly combined.
Gradually add the apple cider vinegar and water to the dry mixture, whisking continuously to form a smooth paste.
In a separate bowl, lightly beat the eggs. Slowly whisk the eggs into the mustard mixture until fully incorporated.
Transfer the mixture to a medium saucepan and place over low-to-medium heat.
Add the salt and cayenne pepper to the saucepan, stirring consistently to ensure even seasoning.
Cook the mixture gently for 15-20 minutes, stirring constantly with a silicone spatula or wooden spoon to prevent sticking or curdling. The mustard should thicken to a spreadable consistency.
Remove the saucepan from the heat and let the mustard cool slightly for 5-10 minutes.
Pour the mustard into sterilized glass jars or airtight containers. Allow it to cool completely before sealing the lids.
Refrigerate the mustard for at least 24 hours to allow the flavors to meld together.
Serve and enjoy your homemade Sweet and Hot Mustard. Store in the fridge for up to 2 months.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 69 mg | 1% | |
*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.
