Hot Mustard
Updated Oct. 16, 2024
- Total Time
- 10 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1cup Coleman's dry mustard
- 1cup cider vinegar
- 1cup sugar
- 3eggs, beaten well
Nutritional analysis per serving (4.5 servings)
338 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 9 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.
- Step 2
Heat enough water in a double boiler to hold the top container without it touching the water until it boils. Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture. Add in sugar and eggs, stirring constantly until mixture thickens. Remove from heat, let cool and refrigerate. The mixture will be like a thick soup, but will thicken considerably when refrigerated.
Private Notes
Comments
Alternative: one may grind mustard seeds in a blender, mixing 20% finely ground and 50% coarsely ground. Bulk mustard seeds can be purchased online on the place named after the warrior ladies. Brown and black mustard seeds are better than yellow. Add honey and turmeric for color. Pre-powdered mustard not only lacks zing, but also seems bitter, and leads to a homogenous product, instead of a nicer coarse mustard. Also, mixing with wine and delaying the vinegar allegedly makes it hotter.