This homemade Sweet Hot Mustard is a vibrant condiment that elevates roasted meats, sandwiches, and charcuterie boards. Unlike standard yellow mustard, this version combines the sharp bite of dry mustard powder and malt vinegar with the richness of eggs and sugar. The result is a glossy, thick sauce with a complex flavor profile that is both spicy and sweet. It takes a bit of patience to let the mustard paste rest, which mellows the raw edge of the powder and develops a deeper, more rounded heat. Perfect for pairing with spicy ham, pork chops, or as a unique addition to your burger sauce.
Sweet Hot Mustard
Description
This homemade Sweet Hot Mustard is a vibrant condiment that elevates roasted meats, sandwiches, and charcuterie boards. Unlike standard yellow mustard, this version combines the sharp bite of dry mustard powder and malt vinegar with the richness of eggs and sugar. The result is a glossy, thick sauce with a complex flavor profile that is both spicy and sweet. It takes a bit of patience to let the mustard paste rest, which mellows the raw edge of the powder and develops a deeper, more rounded heat. Perfect for pairing with spicy ham, pork chops, or as a unique addition to your burger sauce.Ingredients
Directions
-
In a small bowl, whisk together the dry mustard powder and malt vinegar until a smooth paste forms.
-
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the heat to develop.
-
Set up a double boiler by filling a saucepan with an inch of water and bringing it to a simmer over medium heat.
-
In the top part of the double boiler (or a heatproof bowl that fits snugly over the saucepan), whisk the 3 eggs and sugar until well combined.
-
Add the rested mustard-vinegar mixture to the egg and sugar mixture, whisking thoroughly to combine.
-
Place the bowl over the simmering water, ensuring the bottom does not touch the water.
-
Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, approximately 5 to 10 minutes.
-
Remove from heat and transfer to a clean jar or container. Let cool completely before covering.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1361.7kcal
- % Daily Value *
- Total Fat 24.2g38%
- Saturated Fat 6.0g30%
- Cholesterol 559.5mg187%
- Sodium 1184.4mg50%
- Total Carbohydrate 263.0g88%
- Dietary Fiber 4.0g16%
- Sugars 244.9g
- Protein 29.7g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the mustard in an airtight container in the refrigerator. It will keep for several weeks.
Heat Level: The longer the mustard paste sits in the refrigerator before cooking, the hotter the final product will be. For milder mustard, reduce the resting time to 4 hours.
Consistency: If the mustard becomes too thick after cooling, you can whisk in a teaspoon of warm water or vinegar to reach your desired consistency.
Safety: Ensure the eggs are cooked thoroughly to avoid any risk of salmonella. Constant whisking over gentle heat helps prevent curdling and ensures even cooking.
