Do you love Sweet Hot Mustard? Growing up this style of mustard was available for me only at the Swiss Colony shops that used to be in the malls. Now I can show you how to recreate this mustard at home.
Sweet Hot Mustard is a great treat. It is perfect for when you want a spicy mustard, but with the sweet, you can enjoy it to your heart’s desire. This is spicy like a Chinese Hot Mustard you would find in a restaurant, but the heat is toned down just a bit with the sweet.
I love to create just about anything you can buy out in a restaurant, specialty store, or a grocery store. I love being able to knock out chemicals and really control what is in my food. For example, this Sweet Hot Mustard is completely gluten-free. I can also make a fair amount of this mustard inexpensively.
This mustard has a few basic ingredients in it. Powdered mustard, vinegar, sugar, and one egg. I am not certain a recipe could get much simpler than this. If you have a grocery store that has mustard powder in the bulk section you can get the main ingredient for less. I have made several batches of this Sweet Hot Mustard, and for me, I really like Coleman’s Mustard. Coleman’s seems to pack more heat than other types of mustard. All are good, but for me, Coleman’s tastes slightly better.
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This recipe is simple to make, the night before you need to make your mustard you are going to combine the vinegar and powdered mustard in a non-reactive bowl. This will give the mustard a chance to become a little less harsh when you first try it, as the flavor will mellow slightly. Then we will cook the mustard over low heat and add one egg to the mixture you will heat the mixture up to 165 degrees and then store your mustard in a nonreactive container and it will be good for about 4 weeks. This recipe makes about 1 pint of sweet hot mustard.
This is the basic recipe, but you could change things up by using a fancy vinegar, or you could swap some of the vinegar for beer. I know that once you try this Sweet Hot Mustard you are going to want to keep a jar in your fridge all of the time!
Sweet Hot Mustard
- 1 cup vinegar (white distilled is fine to use)
- 4 ounces dry mustard powder
- 1 cup sugar
- 1 large egg
- Whisk together vinegar and dry mustard powder in a non-reactive bowl. Cover mustard mixture and leave overnight. In a small pot combine the mustard mixture and sugar. Use a thermometer to watch the temperature. Add 1 large egg to the mustard sugar mixture and whisk to combine. Heat the mixture until it reaches 165 degrees, and heat for a couple of minutes. Remove from stove. Store sweet hot mustard in the refrigerator for up to 4 weeks after it is made.