Add a kick to your dishes with homemade sweet hot mustard! It’s a delightful blend of heat and sweetness that will awaken your taste buds. Perfect as a dipping sauce, for charcuterie boards, or sandwich spread, it’s a versatile addition to your culinary arsenal. It’s also an excellent DIY gift for foodie friends or mustard lovers. Make your meals more exciting with a homemade condiment.
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Homemade Sweet Hot Mustard
Do you love sweet hot mustard? Growing up, this style of mustard was only available at the Swiss Colony shops that used to be in the malls. Today, you can buy this mustard ready-made – for example, Hickory Farms Sweet Hot Mustard. However, now you can recreate this mustard at home.
This delicious mustard is spicy, like a Chinese Hot Mustard you find in a Chinese restaurant, but the heat is toned down just a bit with the sweetness.
Why You Should Try This Sweet Hot Mustard Recipe
Hot sweet mustard is a great treat. It’s perfect for when you want spicy mustard, but with the added sweet touch; you can enjoy it to your heart’s desire without getting overwhelmed by the heat.
When you make things from scratch at home, you can really control what is in your food – you can knock out all the chemicals! And this recipe is also a way to make a fair amount of this gourmet mustard inexpensively. Once you try this sweet hot mustard recipe, you will want to always keep a jar in your fridge!
What can sweet and hot mustard be used on? You are only limited by your imagination! See below for some ideas.
This hot sweet mustard also makes a perfect hostess gift or a wonderful gift for friends and family members, especially serious mustard lovers. Think about presenting it in a cute little glass jar with a small tin of very thin toasts that have been buttered and sprinkled liberally with sesame seeds and dried in the oven until they’ve achieved golden cracker status.
Remember to attach a recipe tag with the recipe because whoever you give this to will be asking for it!
Hot Sweet Mustard – Ingredients You Will Need
A recipe can’t get much simpler than this. This sweet hot mustard recipe uses just four basic ingredients, as follows:
- Powdered mustard
- Vinegar
- Sugar
- Egg
Ingredient Notes
Mustard: If you have a grocery store that has mustard powder in the bulk section, you can get the main ingredient for less. I really like Coleman’s Mustard because it seems to pack more heat than other brands.
Sugar: Granulated sugar will help structure the mustard. Using powdered sugar (if that’s all you have) would not be ideal. If you want to substitute honey or agave for the sugar, use a bit less than a 1 to 1 ratio.
How to Make This Sweet Hot Mustard Recipe
This hot sweet mustard tastes similar to Hickory Farms Sweet Hot Mustard. It’s very easy to make – here are the simple steps:
- Whisk together the vinegar and mustard powder.
- Cover and let sit overnight.
- Whisk to combine the mustard mixture, sugar, and egg.
- Place over medium heat and cook until the mixture reaches 165°F for a few minutes.
- Remove from the heat. While still hot, use a fine strainer to ensure maximum smoothness.
Note: You need to combine the vinegar and powdered mustard in a non-reactive bowl and let it sit overnight. This will give the mustard a chance to become a little less harsh when you first try it, as the flavor will mellow slightly.
How Hot Is This Mustard?
Well, this mustard is both sweet and hot. The sweetness comes first; then, you’ll get a lingering heat. The heat isn’t like hot pepper heat or buffalo wing heat; it’s more like wasabi heat in that “clear your sinuses” type of way, but way much milder.
Bottom Line: This must-have mustard is a little bit sweet, a little bit hot, and totally delicious. Get ready for your taste buds to go WOW!
What Can Sweet and Hot Mustard Be Used On?
This thick, tangy mustard is perfect as a spread or a dipping sauce. This mustard is the perfect balance of sweetness and hotness and is full of flavor. There are so many ways to use this spicy sweet mustard. Here are some ideas:
- Makes an awesome charcuterie board mustard.
- A great condiment for baked ham.
- Livens up ham and corned beef sandwiches.
- Sausage really needs this mustard, especially savory summer sausage.
- Makes kielbasa bites taste even better.
- A dipping sauce for pigs in a blanket or chicken nuggets.
- Topping for hamburgers and hot dogs.
- It’s great with freshly baked pretzels.
- Pour some over a cube of cream cheese and serve with homemade crackers – delicious!
- Mix some into salad dressing.
- Try rolling chicken breasts in this mustard and then panko crumbs for a simple dinner.
How to Store Sweet and Hot Mustard
Store this sweet hot mustard in a non-reactive airtight container in the refrigerator for up to 4 weeks.
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Sweet Hot Mustard
Ingredients
- 1 cup vinegar white distilled is fine to use
- 4 ounces dry mustard powder
- 1 cup sugar
- 1 large egg
Instructions
- Whisk together the vinegar and dry mustard powder in a nonreactive bowl. Cover the mixture and let it sit overnight.
- In a small pot, combine the mustard mixture, sugar, and egg and whisk to combine. Place the pot over medium heat and cook until the mixture reaches 165°F, using a candy thermometer to monitor the temperature. Hold the mixture at 165°F for a few minutes, adjusting the heat as necessary. Remove the pot from the heat.
- Store the sweet hot mustard in an airtight container in the refrigerator for up to 4 weeks.
Gail Ristau
A mustard very similar has been in my family for over 80 yrs. I have a question, if you don’t have white sugar, do you think you could use confectionery sugar instead?
Stephanie Manley
I don’t honestly know. I believe the granulated sugar would help structure the mustard and using powdered sugar would not be ideal. I am guessing you are asking because that’s what you have on hand. I think if you make it that way, the mustard will not set up very well.
Charlotte Manwell
Tasted great – but mine did not thicken up like yours did.
I had bulk dry mustard and used 1/2 C. Made it the night before, just like you did.
Made it again (it is a great dip for my Kielbasa Bites), and this batch is not thickening either.
Is 1/2 C not enough?
Stephanie Manley
I don’t know what happened there. I used Coleman’s brand of mustard. I believe I have also tried this with Penzey’s mustard. Coleman states that their mustard is a combination of white and brown mustard seed.
David Denson
Have you tried substituting honey or agave for the sugar. If so, is the conversation 1 cup to 1 cup or ?
Thanks in advance.
Stephanie
I have not tried it, I would use a bit less than a 1 to 1 ratio.
Lonnie Jay Sells
Can the mixture sit on the counter overnight or does it need to be refrigerated?
Stephanie Manley
You can leave it out overnight, but for longer-term storage, please refrigerate.
Alberta
So if I use the pasteurized eggs in a carton, do I still need to cook it, or no?
Stephanie
You need to prepare the recipe as written.
Gracie
I have had this poured over a cube of cream cheese &served with Flatbread crackers, delicious
carrian cheney
These look so amazing!!!
Michael Scalf
Have you ever tried to recreate Taco Time’s hot sauce? I have tried many ways and can’t get it right. The mgr at the Taco Time said they get the spice packets from corporate and just add tomatoes and cookout themselves.
Stephanie
Thank you for your comment. I have not tried duplicating this recipe. I don’t live near one, so I haven’t had the pleasure of trying the sauce. I will be on the look out for one of these.
Chantel
Thank you so much for this recipe! I’ve been searching the web trying to find this mustard and this is spot on! I have left over Swiss colony sausages and ran out of the small little mustard packs. Now I can now enjoy the rest of the sausage with this mustard. You rock!
Stephanie
I am glad you liked it! I never have been able to find this type of mustard available in the everyday grocery store.
Chef Sue
It seems to me that you might want to cook the vinegar-mustard and sugar mix over low heat to melt the sugar and then temper the beaten egg with some of the warm mix before adding it. This will prevent the egg from curdling.
Also, I agree that Coleman’s is the best dry mustard, in part because it is so potent. Folks may want to use something less than a full 4 oz. tin. Perhaps start with 2-3 oz the first time.
Thanks for publishing the recipe. I long ago lost a similar one. It’s a great sauce with ham and sausage.
Debbie
Can this recipe be enlarged and canned
Supriya Kutty
Hey Stephanie this is great. I was in search for this recipe and found your blog this article at perfect time. Thank you so much for this wonderful recipes.
Angelina
Hi Stephanie 🙂
Thanks for the ‘Sweet Hot Mustard’ recipe, especially since I’ve been attempting to duplicate this mustard for quite some time, (but to no avail), I’ll definitely try making yours,
One question: Your recipe calls for 4 oz.of dry mustard powder. How did you measure it? Did you weigh it on a kitchen scale, or did you measure 4 oz. (1/2 Cup) into a measuring cup? It definitely makes a difference, so please let us know.
Stephanie
I weighed it out with a digital scale. Coleman’s makes a 4 ounce tin, you could use that, I think their mustard is a little spicier than say Krogers Mustard. I made a lot of this stuff!
Becky T
So now we need a summer sausage to go with that mustard!
Got One?
Stephanie
I will keep that in mind.
EDWARD KURTZ
I would like to see a save tag cimble on the recipe. I do not have a printer. I mostly take pictures of the recipes THANK YOU.
Stephanie
Do you use Pinterest? This may make it easier for you. It serves to bookmark recipes.
kathy
I love the hot mustard from MC Donald’s can you help and share that recipe. Thank you.