The Magic of Mustard: Grandma's Sweet-Hot Mustard

A museum, a holiday and thousands of jars

October/November 2007
By Vicki Mattern 
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Makes about 3 cups

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This is a variation on the classic egg-based sweet-hot mustard that everyone seems to love.

  • 4   eggs
  • ½  cup light brown sugar, packed
  • ½  cup honey
  • ½  cup cold apple cider
  • ½  cup cold apple cider vinegar
  • ½  cup mustard powder
  • ½  teaspoon ground cardamom
  • ½  teaspoon ground cloves
  • ¼  teaspoon turmeric
  1. Beat eggs in a large, non-aluminum saucepan. Add remaining ingredients and mix well.
  2. Cook over low heat, stirring constantly until mixture thickens, about 10 minutes.
  3. Let cool and transfer to jars with tight-fitting lids. Store in the refrigerator.

Recipe adapted from the Mount Horeb Mustard Museum’s booklet, The Culinary Mustard.

Click here for the original article, The Magic of Mustard.

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