Sweet Hot Mustard
This is a recipe from my childhood. My best friend's mother used to make this mustard. It tastes similar to Hickory Farms Mustard (I like this one better), but with a little more heat. Great with cheese and crackers. Exceptional on a bologna sandwich on fresh white bread.
This is a recipe from my childhood. My best friend's mother used to make this mustard. It tastes similar to Hickory Farms Mustard (I like this one better), but with a little more heat. Great with cheese and crackers. Exceptional on a bologna sandwich on fresh white bread.
- Carbohydrate 178.742742470924 g
- Cholesterol 0 mg
- Fat 7.57364504470588 g
- Fiber 5.12845875968305 g
- Protein 9.0201123589916 g
- Saturated Fat 0.433432634621849 g
- Serving Size 1 1 Cup (322g)
- Sodium 7.1749629789916 mg
- Sugar 173.614283711241 g
- Trans Fat 0.604080040336136 g
- Calories 797 calories
Step-by-step
- In a small bowl, stir together the dry mustard and the 2 Tablespoons water - set aside.
- In a 1 quart saucepan mix well 2/3 cup Water, 1/3 cup Cider Vinegar, 1/4 cup Sugar, 3 Tablespoons All Purpose Flour, and 1/2 teaspoon Salt.
- Cook over low heat about 3 minutes or until thickened, stirring constantly.
- Remove from heat.
- Stir in Mustard mixture until smooth.
- Cover and refrigerate.
Requiring only basic saucepan equipment and ten minutes of active attention, this preparation relies on precise starch gelatinization rather than long reduction times to achieve a stable condiment.
- Hydrate the dry mustard powder with cold water and let it rest for ten minutes to activate the enzyme sinigrin, which generates the characteristic sharp compound allyl isothiocyanate.
- Whisk the flour and liquids thoroughly in a one-quart saucepan before applying heat to prevent lumps from forming as the starch granules swell.
- Maintain low heat during the three-minute cooking phase to gelatinize the wheat starch evenly without scorching the sugar content.
- Remove the pan immediately when the mixture coats the back of a spoon with a glossy, uniform layer, indicating complete starch hydration.
Commercial analogues like deli-style or Düsseldorf mustards use similar acid balances, but blending dry mustard with cider vinegar yields a sharper piquancy. Chilling the finished condiment overnight allows the volatile flavors to mellow and integrate fully.
