Sweet Hot Mustard, yum! There are a few savory pies when sweet hot mustard is a must have. But no need to use it for pie, it’s sensational as a dipping sauce and for sandwich spreads. I fell in love with a mustard made at a one-of-a-kind place called Otis Cafe. Unfortunately, it burned to the ground and they never recovered. Such a sad loss; and no more side trips to the coast to grab a jar of their sweet hot mustard. So, I had to come up with my own.
The heat can be adjusted a bit; just back off the amount of cayenne and black pepper. I love the heat, but this is not “Firehouse” mustard. It’s not hot enough to burn your nostril hairs or make yours eye water. However, it is very full of flavor. It’s perfectly balanced in the sweet vs. heat. 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)!
As far as honey, use what you have on hand. I have used clover and other varieties, but I have not noticed a difference in taste of the mustard.
The Sweet Hot Mustard does not take long to make either. You can throw it together, cook and cool in the fridge and it’s ready! I love to have some on hand for a couple of favorite brunch recipes; Rustic Apple, Ham and Gruyere Galette and Bavarian Brunch Tote. I love this stuff.
Enjoy making your own homemade mustard, let the dipping begin!
Sweet Hot Mustard
Ingredients
- 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 season salt
- 1/2 teaspoon cayenne pepper (increase to 1 teaspoon for very hot mustard)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
- pinch of anise
Instructions
- In a mixing bowl combine eggs, sugar, honey, and vinegar. Whisk by hand or with electric mixer to thoroughly beat eggs.
- Pour through a sieve into a saucepan, this will catch the white "stringy" parts of egg. (I am a texture-sensitive gal so this is an important step in making a smooth premium mustard).
- Whisk in the dry mustard and all remaining spices. Pour into a medium size saucepan and cook over medium heat whisking constantly until thickened. (About 3 to 5 minutes).
- Pour into bowl to cool. Store covered in jar or container in refrigerator.
