Homemade Hot Mustard
"I got this recipe years ago from a neighbor. (thanks John) It is a simple, no cook recipe. You will want to make it a few days to a week in advance. The longer it sits the sharper the flavor. People swear it has horseradish in it. I like to make this to serve with cheese & cracker plates. It's so good on a hot dog that was just roasted on a campfire. Have some of this mustard in baby food jars or empty grey poupon jars so you can send home with your friends after they try it. The recipe doubles and triples easily. Hope you enjoy !!"
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 TBL
- Serves:
- 1
ingredients
- 6 tablespoons dry mustard, Colemans
- 6 tablespoons sugar, white
- 8 tablespoons flour
- 1 dash salt
- 1 teaspoon black pepper, freshly ground can add more to taste
- 1 cup apple cider vinegar
directions
- Mix dry ingredients in bowl.
- Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
- You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
- Place in refrigerator and stir couple times a day.
- Serve after a few days. It it seems too thick, simply add more vinegar.
Questions & Replies
-
Can you give the amounts of each ingredient for a quart of it
Reviews
-
Just gave this a mention on the "Topic of the Month" forum. I had a similar recipe that required cooking---this is just as excellent, without the bother of doing it stovetop! Also, my recipe called for egg yolks. This one will be my go-to from now on! -
We all love mustard at our house and have a good many favourites. Another has now been added - this is a great tasting mustard! It was the apple cider vinegar in the ingredient list that caught my eye and made it a must make. The cider vinegar gave this mustard a wonderfully unique taste. I too like making it ahead which allows it to mellow. How good - just printed a copy for my family cookbook and another making is on the agenda. Thank you Sam's Mom and thank you John!
RECIPE SUBMITTED BY
<p><span style=color: #ff00ff;>I am a stay at home mom to a great son and wife of a terrific husband. I like to describe my son as a non-eater. But he will eat anything that is strange or odd. </span></p>
<p><span style=color: #ff00ff;>I try to buy organic as much as I can. We live in rural Pennsylvania and finding these items are sometimes difficult. Unless I drive an hour. </span></p>
<p><span style=color: #ff00ff;>We enjoy camping very much. Food.com has been a great help in finding OAMC recipes that I can freeze and take with me for little to no prep when we reach our destination. </span></p>
<p><span style=color: #ff00ff;>I find cooking to be the most relaxing thing I can do. I have very few (almost none) friends that enjoy cooking. I am constantly on here looking for new recipes. As the season's change I like to find new recipes. . </span></p>
<p><span style=color: #ff00ff;>How I rate: Like many other cooks on here I rate the same way. I only rate recipes that I enjoy and would pass along. The first time I make a recipe I make as printed and may delete an ingredient if it is a taste preference for my family. . 4-5 stars is all I will rate. Anything lower I feel that I did something wrong with the recipe or it is my taste preference and that shouldn't be a factor. </span></p>
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