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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
A complete list of ingredients and measurements can be found below. Just scroll to the bottom!
- 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
A complete list of instructions is available below! Just scroll to the bottom!
- 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
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
6 Comments
Valentina
December 11, 2020 at 5:54 pmI haven’t made homemade mustard in a long time. I’m inspired now. I would LOVE this with Kielbasa! 🙂 ~Valentina
Kathy
December 21, 2020 at 9:39 amPerfect with Kielbasa!
Dawn - Girl Heart Food
December 7, 2020 at 4:55 amBrilliant 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
December 8, 2020 at 5:03 amThanks! 🙂
David @ Spiced
December 7, 2020 at 4:29 amWhat 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
December 7, 2020 at 4:37 amAnd this lasts much longer than cookies! 🙂