Sweet Hot Mustard
Sweet Hot Mustard offers a tangy, spicy flavor with a touch of sweetness, perfect for spreads, dips, or condiment accompaniments for meats and cheeses.
Ingredients
Instructions
- In the top of a double boiler, put one 4-ounce can of Coleman's dry mustard.
- Pour 1 cup tarragon vinegar into the mustard.
- Do not stir.
- Let stand for 1/2 hour.
- Beat in 6 whole eggs, one at a time, with a wooden spoon.
- Add 1 cup sugar.
- Stir and cook slowly for 15 minutes.
- Stir until the mixture thickens.
- Add 1 stick of margarine.
- Stir until the margarine is melted.
- Let cool in glass jars.
Tips & Substitutions
For a smoother consistency, ensure that the eggs are at room temperature before adding them to the mixture. If you prefer a milder flavor, consider using regular white vinegar instead of tarragon vinegar. Adjust the sugar level according to your taste; less sugar will yield a spicier mustard. This recipe can be made gluten-free by ensuring that all ingredients are certified gluten-free.
Serving Suggestions
This sweet hot mustard is excellent as a condiment for sandwiches, grilled meats, or sausages. It pairs beautifully with Polish Easter Bread for a delightful brunch spread. Consider serving it alongside cheese platters or as a dipping sauce for pretzels. It can also enhance the flavor of salads or roasted vegetables.
Storage & Reheating
Store the sweet hot mustard in sterilized glass jars in the refrigerator. It can last for several weeks due to the vinegar and sugar content. To reheat, place the jar in warm water or a microwave for a few seconds, stirring gently to restore its creamy texture. Avoid boiling, as this can alter the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Hot Mustard contains roughly 1355 calories, with 6g protein, 59g carbohydrates, and 125g fat. It is an excellent source of vitamin A (21% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of vinegar?
Yes, you can substitute the tarragon vinegar with apple cider vinegar or white wine vinegar for a different flavor profile. Each type of vinegar will impart its unique taste, so choose one that complements your intended use for the mustard.
How long does the mustard last in the fridge?
When stored properly in airtight jars, the sweet hot mustard can last for up to 3 months in the refrigerator. Always check for any signs of spoilage before using it, and be sure to keep it sealed tightly to maintain its freshness.
Is this recipe suitable for canning?
This recipe is not recommended for traditional canning due to the presence of eggs, which can pose a risk for food safety. It is best enjoyed fresh and refrigerated, rather than canned for long-term storage. Always prioritize safety when preserving foods.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).