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.
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Sweet Hot Mustard is a great treat. It is perfect for when you want 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.
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. 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!
Do you enjoy making your own homemade condiments? Be sure to check out these recipes.
Sweet Hot Mustard Wings
Sweet, Hot and Smokey Mustard
Honey Mustard Roasted Cashews
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.
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?
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.
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?
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.
Have you tried substituting honey or agave for the sugar. If so, is the conversation 1 cup to 1 cup or ?
Thanks in advance.
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?
You can leave it out overnight, but for longer-term storage, please refrigerate.
So if I use the pasteurized eggs in a carton, do I still need to cook it, or no?
You need to prepare the recipe as written.
I have had this poured over a cube of cream cheese &served with Flatbread crackers, delicious
These look so amazing!!!
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.
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.
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!
I am glad you liked it! I never have been able to find this type of mustard available in the everyday grocery store.
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.
Can this recipe be enlarged and canned
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.
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.
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!
So now we need a summer sausage to go with that mustard!
I will keep that in mind.
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.
Do you use Pinterest? This may make it easier for you. It serves to bookmark recipes.
I love the hot mustard from MC Donald’s can you help and share that recipe. Thank you.