Sunday, February 27, 2011

A Condiment from the Heavens. Homemade Sweet & HOT Mustard.

Anything with the words Spicy, Sweet & Mustard, all in the same sentence, you immediately have my attention.

I will spread, dip, drench, and lather anything with this condiment from the heavens.

Plus, I can't believe I made it!  Seriously. 

My darling neighbor so gracefully shared this recipe with me, which she so eloquently calls "Food from the Gods".  She said she makes this in large batches during the Holiday's and gives it away as gifts.

Unlike the kind and giving person as my neighbor is, I too make this in large batches.  But I keep it for myself.  I'm very stingy with this heavenly condiment.

1 c. dry ground mustard
1 c. apple cider vinegar
2 eggs
1 c. sugar
Pinch of salt
Glass containers with tight fitting lid

I bought these darling little 250 ml Ball jars from Target.  They came in a 4-pack and this recipe will fill 3 of these jars 3/4 of the way full.

I guess if you were a nice person, you could keep one jar and give 2 of them away. 

I, on the other hand, am not a nice person when it comes to sharing this recipe.  I refuse to part with any of this delicious condiment.

Mix together well 1 c. dry mustard and 1 c. apple cider vinegar in a Tupperware container and let stand overnight.  As they say back East, "fuget about it".

24 hours later, beat 2 eggs and add 1 c. sugar in top of a double boiler.  Now don't worry.  I don't have a double boiler either. Honestly, I don't think I have ever owned, or will own a double boiler. I've always improvised.

This is what I did.  I took a large pan, filled it a little less than half way with water, then took a Pyrex heat-proof glass bowl and set it inside the pan.

Place on stove at medium high heat.  Add Mustard and Vinegar mixture to the egg and sugar mixture. Whisk well.

Add a pinch of salt and continue to whisk until combined.

Keep watching and whisking until mixture comes to a soft boil.  Keep whisking away until texture becomes somewhat thick, like a "thin custard". Not thick like a pudding but thick enough that when you dip a spoon in the mixture, it will coat the back and not drip off right away. 

Pour into your cute little jars and let cool for just a bit before screwing the lid on.

This condiment from the heavens has so so many uses.

I instantly made myself a ham sandwich because I could not take it any longer.

Here are some delicious suggestions for this heavenly sauce.

Brats & Hot Dogs are a given.

Delicious on any sandwich; Grilled Cheese, Hot Pastrami, Po' Boy....anything goes.

Oh, to die for, with fresh warm pretzels.

Add a smidgen in your deviled eggs or egg salad, oy vey.

So good on the side to dip your wrapped smokies.

Dip, spread, smear.......

You get the idea.

Truly, a condiment from the Heavens.


  1. I am a condiment queen! I am so excited to try this one.

  2. Oh boy. First of all, I loved all the uses for it. Your pictures are making me hungry, especially the ham sandwich! I have never made this before but now I must!

  3. Wow, this sounds like my kind of condiment! I will have to give this a try. Thanks for visiting my blog and your kind words:) I truly appreciate it!

  4. OH MY stars.......I love Mustard and now I'm craving it more than you could know! OK, well maybe you know :) I have those cute little devil mini jars....they are so cute I could kiss them and now kiss you and your neighbor for this recipe. Really thank you! I love mustard, love canning jars and love canning :) One long do they keep? Not sure if you said or not....I'm too busy thinking abotu mustard now :) xoxoxo

    1. I'm curious, too! How long does it keep and does it need to be refrigerated?

  5. This sauce sounds incredible!! Im gonna have to make this soon!

  6. Yum! Sweet hot mustard is one of the treats my family always ate growing up. We'd always have it with a platter of summer sausage, sharp cheddar cheese and buttery crackers. I'd also dip pretzel sticks into it and have it just like that.

    This is a great recipe, the jars of the good stuff can be quite tricky to find in the stores, and are so small to begin with.

  7. I just made this. It's freaking amazing. Thank you for this life-altering experience!

  8. I've been looking for this recipe for awhile now. Used to make it about 30 years ago when my husband and I lived on a 40' sailboat. Lost the recipe, but looks like I've found it - can't wait to make it tonight. Thanks!

  9. It has eggs. Keep refrigerated! Put tags on jars saying put in fridge right away don't wait until you open it. I make mustard like this and can't live with out it. Excellent with good aged cheddar.

  10. Are you able to can this recipe?

  11. So if I use the pasteurized eggs in a carton, do I still need to cook it, or no?