5 Ingredients or Fewer

Molly's Hot Mustard

August 23, 2010
2 Ratings
  • Makes 2 1/2 cups
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

Test Kitchen Notes

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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • Lizthechef
  • MyCommunalTable
  • AntoniaJames

8 Reviews

Kitchen B. September 3, 2010
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!
MyCommunalTable September 4, 2010
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.
Kitchen B. September 7, 2010
Aah ha......National Mustard Day is in the US, Winsconsin to be precise. Read this post on my blog http://www.kitchenbutterfly.com/2010/08/07/happy-national-mustard-day/
MyCommunalTable September 7, 2010
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?
AntoniaJames September 7, 2010
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)
Kitchen B. September 8, 2010
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 :-)
Lizthechef August 24, 2010
Your recipe sounds terrific - here's to Molly!
MyCommunalTable August 24, 2010
It is good and simple, but causes everyone to comment on it because it is different. You're right, here's to you, Molly!