Hot & Sweet Mustard

A cross between honey mustard and a spicy hot mustard, this version is the best of both worlds!


Using a double boiler and whisking constantly will prevent the egg from curdling, leaving you with a silky smooth texture.



Hot & Sweet Mustard

Marla Hingley
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 cups


  • ¾ cup brown sugar
  • 1/3-2/3 cup mustard powder to taste
  • 1 cup apple cider vinegar or dry white wine
  • ¼- ½ cup honey to taste
  • 3 eggs yolks
  • ¼ tsp paprika


  • Whisk together all ingredients and set over a double boiler. Taste and adjust mustard powder or honey as desired.
  • Continue to stir until mixture thickens (160°F), about 7 minutes.
  • When poured into sterilized jars, mustard will keep up to 2 months in fridge.
Tried this recipe?Let us know how it was!


See also
Cucumber & Shrimp Wedge Salad

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