Hirsheimer's Hot & Sweet Mustard

Hirsheimer's Hot & Sweet Mustard Recipe

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Vicki Butts (lazyme)


Sounds like this would be good on sandwiches or with ham or sausages.

From Bon Appetit, Dec 2012 by Melissa Hamilton and Christopher Hirsheimer.


☆☆☆☆☆ 0 votes

2 cups
20 Min
5 Min
Stove Top


  • 3/4 c
    light brown sugar, packed
  • 4 oz
    coleman's mustard powder
  • 1 c
    apple cider vinegar
  • 1/4 c
  • 3 large
    eggs, beaten to blend

How to Make Hirsheimer's Hot & Sweet Mustard


  1. 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.
  2. 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 instant-read thermometer registers 160°F, about 5 minutes.
  3. Divide mustard among jars. Screw on lids and chill.
  4. DO AHEAD:
    Mustard can be made 2 weeks ahead.

    Keep refrigerated for up to 2 months.

Printable Recipe Card

About Hirsheimer's Hot & Sweet Mustard

Course/Dish: Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: German

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