Hot Mustard

READY IN: 25mins
Recipe by Bergy

Great with corned beef. Can be kept in the fridge for a couple of months

Top Review by Andi of Longmeadow

And so it happens that Dennis brought wonderful, light, crispy egg rolls home tonight from our favorite Asian carry-out. I am a total swoon over hot mustard, in fact; I could just as much eat the mustard as the egg roll. Anyway, our favorite folks forgot to add packets of hot mustard, and there I was, not a nary packet in the house. My first reaction (as always) is to pop on Zaar and just pick a recipe, and this was it! I quickly put this little number together, cooking it on stove and it made such a good tasting hot mustard that I had to keep dipping my egg roll in as I was preparing it. I followed this exactly and it had a great "bite" to it. I closed the lid after devouring quite a bit ~ and it was ready to go for next time. So in the end, our favorite Asian carryout doesn't have to include the packets anymore! We have some right here. Thanks Bergy! Made for *LiveStrong Day* May 2008

Ingredients Nutrition


  1. Combine all the ingredients in a saucepan.
  2. Bring to a boil, reduce heat& simmer 10 minutes.
  3. Place in sterilized jar& refrigerate.

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