Susie's Hot Mustard Recipe
Susie's Hot Mustard Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband enjoys spreading this bold, robust mustard on anything that needs an extra "bite" of flavor. —Susie Gibson, Alta Loma, California
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min. + cooling

Ingredients

  • 1 can (4 ounces) ground mustard
  • 1 cup white wine vinegar
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon honey
  • 2 cups mayonnaise
  • 1 tablespoon mustard seed, optional

Directions

In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight.
In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks. Yield: 4 cups.
Originally published as Susie's Hot Mustard in Country Woman Christmas Annual 1998, p46

Nutritional Facts

2 tablespoons: 148 calories, 13g fat (2g saturated fat), 25mg cholesterol, 81mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 2g protein.

  • 1 can (4 ounces) ground mustard
  • 1 cup white wine vinegar
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon honey
  • 2 cups mayonnaise
  • 1 tablespoon mustard seed, optional
  1. In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight.
  2. In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks. Yield: 4 cups.
Originally published as Susie's Hot Mustard in Country Woman Christmas Annual 1998, p46

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