• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Sous Vide
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes by Type » Building blocks

    Homemade Sweet Hot Mustard

    Published: Mar 21, 2013 · Modified: Jan 26, 2015 by Mike Vrobel · This post may contain affiliate links · 28 Comments

    The Colman's mustard people were kind enough to send me a sample of their mustard powder. This is some seriously spicy mustard - the jar of prepared mustard made my nose hair stand at attention. I love it.

    They also sent a tin of mustard powder. Time to make my son's favorite condiment - sweet hot mustard.
    And put him to work making it. The mustard's not going to whisk itself, is it?

    After some googling, I found out the recipe was simple - powdered mustard, vinegar, sugar, and eggs.

    Eggs in mustard? Visions of salmonella danced through my head. Is there enough vinegar to preserve it? I kept searching, and found that eggs are pasteurized instantly at 160°F. That's also the temperature where eggs thicken, forming a custard. It works out beautifully - when the eggs are hot enough to thicken the mustard, they're also safe to eat.

    My next question was, what about storage? How long will this mustard last? Between the vinegar and the mustard powder, bacteria doesn't stand a chance. The mustard will keep for at least a month in the refrigerator, and probably much longer.

    This is an easy recipe. Whisk the ingredients, then heat gently until you reach 160°F. Some recipes cook the mustard in the microwave; others use a pot set over very low heat.

    There is one tricky part...if the eggs overheat, the custard turns into scrambled eggs. That's not good for mustard.

    To be on the safe side, I cook the mustard in an improvised double boiler, using a pot with an inch of simmering water and a metal bowl. This evens out the heat, and as long as I kept whisking, the eggs were never in danger. Make sure the pot is deep enough that the water doesn't touch the bowl - you want a gentle, even heat, not a hot spot where eggs can overcook.

    Recipe: Homemade Sweet Hot Mustard


    Adapted From: Adapted from: Melissa Hamilton and Christopher Hirsheimer, Hirsheimer's Hot & Sweet Mustard

    Cooking time: 5 minutes

    Equipment:

    • 3 clean half-pint jars

    Ingredients

    • 3 large eggs
    • 1 cup sugar
    • 4 ounces mustard powder
    • 1 cup cider vinegar
    • ⅛ teaspoon table salt (a "pinch of salt")

    Directions

    1. Whisk the ingredients
    Crack the eggs into a wide heat safe bowl, and whisk until completely yellow. Whisk in the rest of the ingredients, one at a time, until smooth.

    2. Gently cook the mustard
    Fill a deep pot with 1 inch of water, bring to a boil, then reduce the heat to maintain a simmer. Set the bowl with the whisked ingredients on top of the pot. Cook, whisking often, until the mustard thickens and reaches a temperature of 160°F, about 5 minutes. The mustard should be thick enough to coat the back of a spoon.

    If he wants sweet hot mustard, he has to whisk...
    and do product placement. Big smile!
    Done!

    3. Rest, then refrigerate
    Pour the mustard into the half-pint jars. Let the mustard rest at room temperature for an hour, then screw on the lids and refrigerate. The mustard will last for a month or two in the refrigerator.

    Notes

    • This is fiery mustard if you try it right away. It starts with a sweet flavor, followed by a sinus clearing blast of heat. (Have you ever overdosed on wasabi at a sushi place? Yeah, it's like that. Again, I love it.) Resting the mustard for an hour before refrigerating will tame that heat somewhat; if you want it milder, let it rest for two hours before refrigerating.
    • This is the perfect condiment for your Easter ham...coming soon.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:

    Homemade Honey Mustard

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you.

    « 600
    PicOfTheWeek: 600th post blooper »

    Sharing is caring!

    Reader Interactions

    Comments

    1. Sandy says

      December 18, 2021 at 10:15 pm

      Do you ever use white vinegar?

      Reply
      • Mike Vrobel says

        December 19, 2021 at 11:38 am

        Nope! If you try it, let me know how it goes.

        Reply
    2. Kim says

      September 06, 2020 at 2:10 pm

      I love this mustard and have made it many times over the years. I stumbled across this recipe while looking for the recipe I use, Hirsheimer's Hot and Sweet Mustard. It’s the same, except Hirsheimer uses brown sugar. I discovered that it’s best to use Coleman’s. I used generic “mustard powder” once, and it was awful.

      Reply
    3. Cheryl kotlowitz says

      August 19, 2020 at 1:04 pm

      AMAZING AMAZING AMAZING.....Have searched for years for a recipe like this ever since I tasted something similar in the Napa Valley 30 years ago.

      The best....Thank you.

      Reply
    4. Carrie Nordwall says

      June 12, 2020 at 5:07 pm

      This recipe is the bomb!!! My husband can’t get enough of it. Have made this several times and has always turned out great. Super easy, I can’t bring mustard into the house anymore, he will only use mine from this recipe. Thank you for sharing it with us... love love love this mustard, the hotter the better!

      Reply
    5. Annaliaa says

      March 18, 2020 at 9:14 am

      Thank you so much for sharing. Can you please tell me do you use brown or white sugar?

      Reply
      • Mike Vrobel says

        March 19, 2020 at 8:07 am

        White sugar

        Reply
    6. Fred says

      May 23, 2017 at 12:15 pm

      Can honey be substituted for the sugar?

      Reply
      • Mike Vrobel says

        May 23, 2017 at 2:38 pm

        I don't know. I'm worried it will throw off the balance of the recipe that makes it shelf stable.

        Reply
        • Angie says

          May 17, 2019 at 11:44 pm

          It shouldn't throw it off, since honey itself never actually spoils. I'm considering that variation myself because i'm trying to recreate a mucky duck copycat.

          Reply
    7. Robin HARRISON says

      March 25, 2016 at 1:03 pm

      Is this recipe freezeable?

      Reply
      • Mike V says

        March 25, 2016 at 1:07 pm

        I don't know - I've never tried to freeze it.

        Reply
    8. CHARLOTTE says

      March 14, 2016 at 7:33 pm

      I used to make this sweet hot mustard for many years. I noticed this recipe didn't require soaking mustard and vinegar overnight. That step is not necessary for this wonderful mustard. I'm glad I found dad cooks dinner recipe. Yum.

      Reply
    9. SuperCoryD says

      November 25, 2015 at 9:57 pm

      ????????

      Reply
    10. ShelleyMcD says

      July 03, 2015 at 9:05 am

      Thanks for posting this, with some of the hints! I decided to make some of my grandmother's mustard for the hot dogs this Fourth. Elsie passed 25 years ago, but I have custody of the recipe box! Like the amazing cook she was, only the ingredients and proportions were in the recipe; no directions on how hot to cook. In fact, if I hadn't made it with her a few times, I wouldn't have even known about the double boiler. lol

      She always said to whisk no more than necessary, as over-whisking makes the mustard hotter, and that to let it rest at least 2 hours before refrigerating to let the flavors meld and settle. Now I know she was making it less hot for us "babies."

      Reply
    11. Tim S says

      May 04, 2015 at 4:35 pm

      This is the basic recipe. I add the juice of a lemon. Sometimes I add brandy, tequila, beer, grand marnier, soaked mustard seeds. I have added 1/2 cup honey and reduced the sugar. I have added 1/2 a bottle of prepared horseradish. There are endless possibilities. I have canned it and placed the jars in a boiling bath for 5 minutes and have had them last for 3 years. At that point the lids start to rust through. No one has even gotten sick from my 3 year old mustard.With my variations I have won the local county fair too many times and I'm now not allowed to enter mustard. On ham, after cooking, on steak, grilled cheese sandwiches, on chicken baked with Parmesan cheese on top, this stuff is just the best. It is NOT a wimp mustard. Not a Dijon, Not a worthless yellow, It is the BEST

      Reply
    12. Jameso says

      March 13, 2015 at 8:31 pm

      Mike, thanks for the quick reply! The reason I asked was because I can get mustard powder in the bulk-bin aisle for literally one-tenth the cost of Colman in a can.

      Anyway, I have one of those cheap weight scales. Those things are inaccurate unless you "prove" them with a weight of the similar weight of what you're trying to measure. Most people don't realize this, but five US quarters equal one once, so it was easy to make sure the right amount of powder was used 🙂

      Made a batch, and it was good. Not sure it got to exactly 160 degrees, but then again, I'm not scared of salmonella. It used to be if you ordered a Caesar salad in a good restaurant, they'd crack that raw egg right in front of you.

      Thanks for the recipe.

      Reply
      • Mike V says

        March 13, 2015 at 9:25 pm

        You're welcome - glad you were able to figure out the weight!

        Reply
    13. Jameso says

      March 04, 2015 at 1:48 pm

      "4 ounces" of mustard powder? What would that be in tablespoons or teaspoons? Thank you.

      Reply
      • Mike V says

        March 04, 2015 at 4:32 pm

        I'm sorry, but I don't know. I used a 4 ounce tin of Colman's mustard.

        Reply
    14. Derek says

      March 02, 2015 at 12:03 am

      This is just the recipe I'd been looking for. Just like my moms, but after making this twice, I just found the heat too intense. Made my 3rd batch last weekend using only 3 oz of mustard powder, and it's perfect. Even my wife uses it on her sandwiches now.

      Reply
    15. Tabbatha says

      February 23, 2015 at 4:12 pm

      What about making large quantities of this mustard and canning it? Would you just place the cap on the jar while still hot?

      Reply
      • Mike V says

        February 23, 2015 at 4:18 pm

        Canning is tricky - don't use this recipe for canning. See if you can find a tested recipe that is designed for canning. (Tested by a state extension or other group that makes sure canning recipes are safe.)

        Reply
    16. Mike V @ DadCooksDinner says

      December 12, 2014 at 8:07 pm

      Great! I'm glad you enjoy it.

      Reply
    17. Sirena says

      December 12, 2014 at 8:06 pm

      Love this mustard! This is the second time I've made it and my family loves it so much, I'm giving jars of it away for Christmas. Thanks for sharing!

      Reply
    18. Mike V @ DadCooksDinner says

      April 29, 2013 at 7:19 pm

      No worries - I'm glad you read the entire post!

      Reply
    19. LeMaPa says

      April 18, 2013 at 4:27 pm

      SORRY... I had totally skipped the part in the article, where it said the mustard will last for a month, or even more in the fridge! There is a saying in Finn: "It's the same head, in the winter and summer"... That will be my great excuse for not seeing that part: That's my story and I'm sticking to it...

      Reply
    20. LeMaPa says

      April 18, 2013 at 4:19 pm

      Greetings from snowy Northwestern Ontario! I've made this same mustard for years now, and I cannot tolerate it more than a miniature drop with a dinner or on a sandwich. I make it for the family and friends, who are totally obsessed with it. And when it cooks, nasal problems will be cured, instantly! 🙂 My mom in Finland adds a little bit of cognac to hers... (So why does she buy such a big bottle?!) I'm afraid of getting sick from foods, and don't keep leftovers long at all. But I was wondering, how long would this mustard be safe to eat, kept in the fridge, of course? Thank you ("kiitos" in Finn!) in advance for an answer. Back outside to do more shoveling...

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Pressure Cooker Chili Verde (Green Pork Chili)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker Brown Jasmine Rice
    • Instant Pot Rotisserie Chicken Noodle Soup

    Recent

    • Instant Pot BBQ Meatballs
    • Instant Pot Spare Ribs with BBQ Rub and Sauce
    • Chickpea Puttanesca
    • Instant Pot Chorizo Chili (with Pinto Beans)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    1.5K shares
    • 19