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Susie’s Hot Mustard

My husband enjoys spreading this bold, robust mustard on anything that needs an extra "bite" of flavor. —Susie Gibson, Alta Loma, California
  • Total Time
    Prep: 15 min. + standing Cook: 20 min. + cooling
  • Makes
    4 cups


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


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

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