Sweet Hot Mustard, yum! Yes, this is a pie blog, but once in awhile there is a savory pie that needs a kick of mustard, either in the pie itself or for a dipping sauce to finish off a flavor combo that only a really good sweet hot mustard can do.
This is not a traditional “tarragon” mustard and as I normally do not have tarragon in my spice cabinet, win-win for me and hopefully for you too.
The heat can be adjusted a bit; it’s all in the cayenne/black pepper combination. This is not “Firehouse” mustard that will burn your nostril hairs or make yours eye water, and has just the right amount of vinegar that does not overpower. This is full of flavor and a perfectly balanced Sweet Hot Mustard compared to any mustard I have ever had, and I do love all kinds of mustard! I really think you will LOVE this combination. It has taken less then a week to finish off nearly the entire jar (time for a new batch)!
Any kind of honey will work, I just happen to have a top bar beehive in my backyard so we get a few pints of honey every year. We love watching the bees do their thing in our trees, flowers and veggie garden and they reward us by pollinating and providing honey; too bad they can’t weed the garden too.
This won’t take long to make either. You can throw it together, cook and cool ready to serve with your favorite mustard-needy meal or use in other recipes that require mustard like Rustic Apple, Ham and Gruyere Galette.
- 4 eggs, lightly beaten
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1/2 cup ground dry mustard
- 1 cup apple cider vinegar
- 1 teaspoon salt or seasoned salt
- 1/2 teaspoon cayenne pepper (increase to 1 teaspoon for hotter mustard)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
- pinch of anise (optional)
- In a mixing bowl combine eggs, sugar, honey, dry mustard, cornstarch and vinegar. Whisk by hand or with electric mixer to thoroughly beat eggs & to break up any lumps.
- Pour through a sieve into a saucepan, this will catch the white "stringy" parts of egg and any missed lumps (I am a texture-sensitive gal so this is an important step in making a smooth premium mustard).
- Add all remaining spices to the saucepan and cook over medium heat whisking constantly until thickened. Pour into bowl to cool & store covered in jar or container in refrigerator.