Sweet Hot Mustard
This is a recipe from my childhood. My best friend's mother used to make this mustard.
It tastes similar to Hickory Farms Mustard (I like this one better), but with a little more heat.
Great with cheese and crackers. Exceptional on a bologna sandwich on fresh white bread.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 1
condiments
mustard
sauces
hors d'oeuvre
winter
spicy (hot)
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons water
- 2/3 cup water
- 3 tablespoons all purpose flour
- 1/3 cup cider vinegar
- -- mustard base --
- 1/4 cup dry mustard colemans
- -- remaining ingredients --
- Carbohydrate 178.742742470924 g
- Cholesterol 0 mg
- Fat 7.57364504470588 g
- Fiber 5.12845875968305 g
- Protein 9.0201123589916 g
- Saturated Fat 0.433432634621849 g
- Serving Size 1 1 Cup (322g)
- Sodium 7.1749629789916 mg
- Sugar 173.614283711241 g
- Trans Fat 0.604080040336136 g
- Calories 797 calories
In a small bowl, stir together the dry mustard and the 2 Tablespoons water - set aside. In a 1 quart saucepan mix well 2/3 cup Water, 1/3 cup Cider Vinegar, 1/4 cup Sugar, 3 Tablespoons All Purpose Flour, and 1/2 teaspoon Salt. Cook over low heat about 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in Mustard mixture until smooth. Cover and refrigerate.
