Sam's Mom's Note:
I got this recipe years ago from a neighbor. (thanks John) It is a simple, no cook recipe. You will want to make it a few days to a week in advance. The longer it sits the sharper the flavor. People swear it has horseradish in it. I like to make this to serve with cheese & cracker plates. It's so good on a hot dog that was just roasted on a campfire. Have some of this mustard in baby food jars or empty grey poupon jars so you can send home with your friends after they try it. The recipe doubles and triples easily. Hope you enjoy !!
My Private Note
Units: US | Metric
- 1Mix dry ingredients in bowl.
- 2Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
- 3You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
- 4Place in refrigerator and stir couple times a day.
- 5Serve after a few days. It it seems too thick, simply add more vinegar.
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Nutritional Facts for Homemade Hot Mustard
Serving Size: 1 (417 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 768.0
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 174.3 mg
- Total Carbohydrate 137.5 g
- Dietary Fiber 6.8 g
- Sugars 79.1 g
- Protein 16.5 g