In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator—and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home! Of course, I like using this mustard in my own kitchen as well—in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip". Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.
- 1 cup packed brown sugar
- 1 cup cider vinegar
- 1/3 cup ground mustard
- 2 tablespoons water
- 2 eggs, lightly beaten
- In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate. Yield: 1-1/2 cups.
Originally published as Sweet-and-Sour Mustard in Country Woman November/December 1993, p31
Reviews for Sweet-and-Sour Mustard
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Reviewed Apr. 4, 2015
"I have been making this mustard since I first saw the recipe in Country Woman more than 20 years ago. It is fantastic."
Reviewed Nov. 21, 2011
"We loved this. Will make it again and am including it in my Christmas care packages. Yum! Thanks for a great new recipe."