Sweet Heat Mustard

Sweet Heat Mustard

So we all know that yellow mustard from a squeeze container brings back a certain nostalgia, but we can’t be six forever. Now for a more grown-up palate, this mustard is just as good on a hot dog, deli or even better? Candied pickled brisket (recipe to come in the future, stay tuned). Not in the mood for meat? This would be a great sauce to go with salmon too! Heck, it’s good on cardboard! Enjoy!


½ cup brown sugar, packed
¼ cup dry mustard powder
1 tablespoon flour
2 eggs, beaten
⅓ cup white vinegar
⅓ cup water


In a medium sized bowl, combine the sugar, mustard, flour and eggs together, and mix until smooth. Slowly add the vinegar and water, mixing until fully combined. Pour the contents of the bowl into a medium sized sauce pan, and heat over a medium heat. Continue to stir the mustard until it begins to thicken, about 5-10 minutes. Remove from the heat and keep refrigerated when not in use. This mustard will keep for up to a month.