Molly's Hot Mustard
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Author Notes: If you want your clear out your sinuses next time you make a panini or have a spiral ham, this is your mustard. This mustard is sweet when you first taste it, then it has a big hit of heat after that. It is so addicting. This has been a family favorite for years, but my sister-in-law, Molly, faithfully made it often and would even gave it as gifts. Here's the deal, Molly was not a big cook, but now I can not make it without thinking about Molly and how often she made it. So I have taken it upon myself and renamed "The hot mustard" after Molly. Our family lost Molly 4 1/2 years ago to cancer. I know that we will never stop missing her, but I know that she would get such a kick out of me renaming the recipe after her. Here's to you, "Miss Molly"... - MyCommunalTable - MyCommunalTable
Food52 Review: I really enjoyed the layered flavours: first sweet and smooth, with a ‘misty’ mustard fragrance, followed by the familiar tartness and heat. I had it on cold beef sandwiches, hot beef sandwiches and everything in between. I thirded (as opposed to halved the recipe), and the only thing that concerned me was the texture — mine was rather stiff though spreadable. Next time I won’t be afraid to thin it out with more vinegar. - KitchenButterfly
- A&M
Makes 2 1/2 cups
- 1 cup malt vinegar
- 1 cup dry mustard
- 3 egg yolks
- 1 cup sugar
- Soak the vinegar and dry mustard together in a glass or stainless steel bowl overnight.
- Place mustard mixture in double boiler and start heating over medium-low heat.
- Whisk in egg yolks and sugar.
- Whisking constantly, until thick, about 10 minutes.
- Store in refrigerator or freezer.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Condiment
Tags: condiments, flavorful
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almost 3 years ago Kitchen Butterfly
I'm glad I get to try this - my attempt at making mustard from National Mustard Day a few weeks was scuppered by....my lack of knowledge. Now armed with all the right ingredients, I am willing to take the plunge - I'm thinking roast beef sarnies and hot paninis. Thank you!
almost 3 years ago MyCommunalTable
Plunge away, and let me know what you think. I am always up for learning more. I just love that in the Netherlands they had National Mustard Day. If they have that here, I know nothing about it. I just love mustard and even love classic yellow mustard. One should have several different kinds at their disposal in my option... enjoy.
almost 3 years ago Kitchen Butterfly
Aah ha......National Mustard Day is in the US, Winsconsin to be precise. Read this post on my blog http://www.kitchenbutterfly...
almost 3 years ago MyCommunalTable
Wisconsin, of course, would have such a day. If you do not know this already, Wisconsin is known for cheese and people from there are referred as "cheeseheads". What a better compliment to mustard then cheese?
almost 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I just came back from Wisconsin, where not only do they make unforgettable cheese, but their bratwurst and other sausages are phenomenal too, and of course, require a great mustard!! The farmers' market in Madison, by the way, is amazing -- dozens of cheeses, and all kinds of sausages and meats from pastured animals, and honey, and maple syrup, just to mention a few of the treats there, and all sold by the producers (no resellers, at all, allowed). ;o)
almost 3 years ago Kitchen Butterfly
i didn't know the Winsconsiners were cousins to the Dutch cheese lovers! Only apt that I should be the lone flag bearer of this day in the Netherlands, and not even being Dutch :-)
almost 3 years ago Lizthechef
Your recipe sounds terrific - here's to Molly!
almost 3 years ago MyCommunalTable
It is good and simple, but causes everyone to comment on it because it is different. You're right, here's to you, Molly!