Mary Lous Sweet Hot Mustard Recipes

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SWEET AND HOT MUSTARD



Sweet and Hot Mustard image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated.

Provided by Engrossed

Categories     Swedish

Time 2h35m

Yield 2 cups, 8-16 serving(s)

Number Of Ingredients 4

1 (4 ounce) can dry Coleman's dry mustard
1 cup malt vinegar
1 cup sugar
6 eggs, beaten

Steps:

  • In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
  • Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
  • Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
  • Store in refrigerator.

Nutrition Facts : Calories 221.5, Fat 7.8, SaturatedFat 1.4, Cholesterol 158.6, Sodium 53.8, Carbohydrate 30.4, Fiber 2.1, Sugar 26.3, Protein 8.3

HOT SWEET MUSTARD



Hot Sweet Mustard image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 cup spicy Dijon mustard
1/4 cup honey
Sea salt, preferably gray salt
Freshly ground black pepper

Steps:

  • Mix and use with pickle relish and pass more on the side.

HIRSHEIMER'S HOT & SWEET MUSTARD



Hirsheimer's Hot & Sweet Mustard image

Slather on sandwiches, and serve alongside ham or sausages.

Provided by Melissa Hamilton

Categories     Condiment/Spread     Egg     Mustard     Fourth of July     Quick & Easy     Lunch     Summer     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups

Number Of Ingredients 7

3/4 cup (packed) light brown sugar
1 4-ounce tin Colman's mustard powder
1 cup good-quality apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend
Special Equipment
Four clean 4-ounce jars

Steps:

  • Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
  • Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
  • Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.

SWEET AND HOT MUSTARD



Sweet and hot mustard image

A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.

Provided by Lisa Yockelson

Categories     condiments

Time P1DT30m

Yield About one-and-one-half cups

Number Of Ingredients 6

1 two-ounce tin of dry mustard, preferably Coleman's
1 cup granulated sugar
1/2 cup rice-wine vinegar
1/2 cup white-wine vinegar
1/4 teaspoon salt
2 eggs, at room temperature, lightly beaten

Steps:

  • In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
  • To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
  • Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams

SWEET HOT MUSTARD



Sweet Hot Mustard image

Make and share this Sweet Hot Mustard recipe from Food.com.

Provided by Diane in Nebraska

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

1/2 cup dry mustard
1/4 cup sugar
1/2 cup vinegar
1 dash salt
1 egg
1 cup Miracle Whip

Steps:

  • Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
  • The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
  • Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
  • Keep in a sealed container in the refrigerator.
  • Will keep in the refrigerator for up to two months.
  • Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

Nutrition Facts : Calories 354.3, Fat 15.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 116, Carbohydrate 40.9, Fiber 6.6, Sugar 28.2, Protein 14.3

SWEET-AND-SOUR MUSTARD



Sweet-and-Sour Mustard image

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.

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup cider vinegar
1/3 cup ground mustard
2 tablespoons water
2 large eggs, lightly beaten

Steps:

  • In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate.

Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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