Mrs. Curran's Homemade Sweet Hot Mustard Recipe

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Mrs. Curran's Homemade Sweet Hot Mustard

Marsha Gardner


I lived in Newport, RI for a while in the late 1960's. Mrs. Curran used to make this mustard and jar it up for gifts. I loved a smear on homefries.

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.

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1 1/2 cups




2 oz
tin dry mustard, i prefer coleman's
1 c
1/2 c
rice wine vinegar
1/2 c
white wine vinegar
1/3 tsp
kosher salt
2 large
eggs, at room temperature, lightly beaten

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy