Sweet Hot Mustard Recipe
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Making your own mustard is easy and allows you to customize the flavor. This version is a honey and beer mustard that’s sweet but has a big kick of heat. Try it with our Soft Pretzel Rolls or atop your next grilled cheese.
What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores.
Game plan: This mustard is usable after 24 hours, but it mellows the longer it sits. We like it best after 5 to 7 days. It will last up to a month in the refrigerator.
This recipe was featured as part of our Oktoberfest Food photo gallery.
INGREDIENTS
- 1/2 cup mustard powder
- 1/4 cup plus 1 tablespoon light beer or water
- 2 tablespoons white wine vinegar
- 1 medium garlic clove, minced (about 1/2 teaspoon)
- 2 tablespoons packed dark brown sugar
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- Whisk together mustard powder and 1/4 cup of the beer or water in a small heatproof bowl and let sit at room temperature for at least 10 minutes. Meanwhile, bring 1 inch of water to a simmer in a small pot.
- Add vinegar, garlic, brown sugar, honey, and salt to mustard mixture and whisk to combine. Place the bowl over the simmering water (the bowl shouldn’t touch the water) and cook, stirring frequently, until the mustard is slightly thickened and yellow-brown and the taste has mellowed a little, about 7 to 10 minutes.
- Whisk in remaining beer or water to thin out the mustard, cover, and immediately refrigerate. Keep refrigerated at least 24 hours before using.
I tried this recipe and it is good! If you don't have time I suggest Uncle Pete's mustard it's the bomb!!
Great! What a cheap, easy way to satisfy my mustard addiction. I made this today and loved it, can't wait to try it tomorrow.
A few drops of hot sauce could add some bling to this
By Anniebgood
Also, if you let it rest for another 5 minutes before adding the vinegar it might get a little hotter.
If you want it hotter add more mustard powder, plus i use the mustard the next day, it really hot then.
If you want it hotter add more mustard powder, plus i use the mustard the next day, it really hot then.
Thank you so much for this recipe. My grandmother always made this type of mustard when she came to visit us - back in the Stone Age, when I was young. I've always wanted to try making some but never did. Now I live in England, so it's about time to try something like this!
How do I make it, like, really hot? Like Russian hot.
whheeeeeeewwwwww, this mustard rocks!