Tangy mustard that's perfect as a spread or a dipping sauce. This sweet and spicy mustard is full of flavor and a perfect balance of sweet and spicy.
Great ready for your taste buds to go WOW!
My mother-in-law has been making this spicy mustard during the holidays for quite some time. She serves it every time she serves a baked ham, but this spicy mustard can be used with so much more. I always make it when I serve pigs in a blanket!
This mustard also makes a perfect hostess gift and a delicious gift for friends and families.
Key Ingredients
- Dried Mustard - My mother-in-law insists that Colman's Mustard is the best to use. It's what I've used, but feel free to use whatever dry mustard you have on hand.
- Eggs - Three whole eggs are needed. These act as a binder and helps thicken the mustard
- Sugar - I use granulated sugar
- White Vinegar - Gives mustard the tang or the sour that makes this taste so great. Use plain white distilled vinegar.
Uses for mustard
The uses for this sweet and spicy mustard are endless. Some ways I use it include
- Serving alongside a baked ham
- Use as a dipping sauce for chicken nuggets
- Spread on a ham or turkey sandwich
- Serve with freshly baked pretzels
- Add to a lunch or brunch buffet and let people choose how to use
Tips for making
- Combine everything in a pot and heat over medium heat for about 10 minutes
- Use a thermometer and bring mixture to 150-155 degrees
- Strain mustard in a fine strainer while still hot to make certain the mustard is very smooth
- Allow mustard to cool before serving
- Store in the refrigerator for up to one month
More delicious condiments
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my condiment recipes!
Sweet and Spicy Mustard
Equipment
Ingredients
- 1 cup sugar
- 1 ⅓ cup dry mustard (4 ounces)
- 3 eggs (beaten)
- 1 cup white vinegar
- dash salt
Instructions
- In a pot combine sugar, mustard, beaten eggs, vinegar and salt
- Heat over medium heat, stirring often, until mixture begins to thicken and is heated to 150-155 degrees, about 10 minutes.
- Remove from heat and strain mustard through a fine sieve to remove small egg pieces or lumps.
- Place in a storage container, cover and refrigerate until ready to use. Mustard may be refrigerated for up to one month.
Notes
- Use a thermometer and bring mixture to 150-155 degrees
- Strain mustard in a fine strainer while still hot to make certain the mustard is very smooth
- Allow mustard to cool before serving
- Store in the refrigerator for up to one month
Kerrie says
I made this and it taste delicious, but the next day it was all gummy, not just thick, but gummy. Any suggestions to make it thinner,smoother?
Kathy says
Hi Kerrie,
I have only made this with Coleman's dry mustard. Another brand may not have the same results. To get smooth, make certain you strain as soon as it's removed from the heat.
Kathy 🙂
Valentina says
I haven't made homemade mustard in a long time. I'm inspired now. I would LOVE this with Kielbasa! 🙂 ~Valentina
Kathy says
Perfect with Kielbasa!
Dawn - Girl Heart Food says
Brilliant idea to make your own mustard! And what a great homemade food gift. We love mustard in our home, especially hubby, so this is a must try. Bet it will make any sandwich extra special 🙂
Kathy says
Thanks! 🙂
David @ Spiced says
What a fun idea for a holiday hostess gift! I mean I do love cookies and all, but there is something unique about a homemade mustard sauce like this. I bet this is fantastic for leftover ham sandwiches, too!
Kathy says
And this lasts much longer than cookies! 🙂