Molly's Hot Mustard

By • August 23, 2010 8 Comments

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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"... - MyCommunalTableMyCommunalTable

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
The Editors

Makes 2 1/2 cups

  • 1 cup malt vinegar
  • 1 cup dry mustard
  • 3 egg yolks
  • 1 cup sugar
  1. Soak the vinegar and dry mustard together in a glass or stainless steel bowl overnight.
  2. Place mustard mixture in double boiler and start heating over medium-low heat.
  3. Whisk in egg yolks and sugar.
  4. Whisking constantly, until thick, about 10 minutes.
  5. Store in refrigerator or freezer.

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Comments (8) Questions (0)


almost 5 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 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 5 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 5 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 5 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 5 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 5 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 :-)


about 5 years ago Lizthechef

Your recipe sounds terrific - here's to Molly!


about 5 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!