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Sweet and Spicy Mustard
A thick mustard perfect for dipping appetizers or for spreading onto sandwiches.
Course
Condiment
Cuisine
American
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
2
Cups
Calories
58
kcal
Author
Kathy Berget
Equipment
Instant Read Thermometer
Sieve
Ingredients
1
cup
sugar
4
ounces
dry mustard
2 small containers (57 grams each)
3
eggs
beaten
1
cup
white vinegar
dash
salt
Instructions
In a pot combine sugar, mustard, beaten eggs, vinegar and salt
1 cup sugar,
4 ounces dry mustard,
3 eggs,
1 cup white vinegar,
dash 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
Tips for making:
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
Nutrition
Serving:
1
Tablespoon
|
Calories:
58
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
7
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
24
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg