Hot and Sweet Mustard used to be a whole project:
I used to make a wonderful but somewhat labor-intensive hot and sweet mustard, using eggs and whisking the mixture on a stovetop, like a hollandaise sauce, but I gave it up, preferring a more streamlined but no less delicious (and egg-free) hot and sweet mustard. This one takes a minute to whip up, and you can take it places, as is, or used as dip with mayonnaise added. By the way you will be amazed how many dressings and condiments are a snap to make, the all-natural way, and much more delicious and cheaper than most of their lackluster commercial counterparts.
Reading the recipe, your first thought will likely be that I’m trying to add hair on our chest? And in fact I served this hot and sweet mustard the first time with some trepidation, and looked around me. But no, everyone loved it and asked for the recipe, so here comes!
Do not try to reduce the sugar, as the finished hot and sweet mustard will have an objectionable acrid taste.
It’s good and strong, and a little goes a long way, so a serving won’t have outrageous amounts of sugar.
Scroll down for the dip variation.
- 1 cup mustard powder
- 1 cup unfiltered cider vinegar
- 1 1/2 cups brown sugar, packed, or sucanat
- 1 tablespoon salt
Place all ingredients in a bowl and whisk until thoroughly combined. Store in a glass jar and keep refrigerated. Makes about 2 cups. Delicious with grilled meat and poultry, mixed into salad dressing or sauces for more zing, with pretzels etc...
Hot and sweet mustard dip: mix 1 cup hot and sweet mustard with 1 cup low fat mayonnaise, whisking until smooth.