Hirsheimer's Hot & Sweet Mustard

Vegetarian
Gluten Free
Dairy Free
Health score
3%
Hirsheimer's Hot & Sweet Mustard
45 min.
8
216kcal

Suggestions


If you're looking to elevate your culinary skills and impress your guests with a delightful condiment, look no further than Hirsheimer's Hot & Sweet Mustard. This vibrant and zesty mustard is not only easy to make but also caters to a variety of dietary preferences, being vegetarian, gluten-free, and dairy-free. With a perfect balance of sweetness from honey and a kick from Colman's mustard powder, this homemade mustard is sure to add a flavorful punch to your meals.

Whether you're serving it as a simple side dish with sausages, or using it to elevate your sandwiches and charcuterie boards, this mustard is versatile enough to complement a wide range of dishes. The beautiful amber color and rich texture are inviting, and the aroma alone will have your friends and family excited to taste it. Plus, it's a fantastic way to use up pantry staples like apple cider vinegar and brown sugar.

Preparing Hirsheimer's Hot & Sweet Mustard takes just 45 minutes, making it a great choice for your next gathering or holiday feast. And the best part? You can make it up to two weeks in advance, allowing the flavors to meld beautifully and ensuring you have one less thing to worry about on the big day. So roll up your sleeves and get ready to create a condiment that will keep your taste buds tingling long after it’s gone!

Ingredients

  • cup apple cider vinegar 
  • large eggs beaten to blend
  • 0.3 cup honey 
  • 0.8 cup brown sugar light packed ()
  • ounce ground mustard canned tinned

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve

Directions

  1. Whisk brown sugar and mustard powderin a large bowl to combine.
  2. Add vinegarand honey; whisk well. Strain througha fine-mesh sieve into a large metal bowl.
  3. Add eggs and whisk until blended.
  4. Set bowl with mustard mixture over alarge saucepan of gently simmering water(do not allow bottom of bowl to touchwater; eggs may scramble). Cook, whiskingand scraping bottom of bowl frequently,until mustard is thick and an instantreadthermometer registers 160°F, about5 minutes.
  5. Divide mustard among jars. Screw onlids and chill. DO AHEAD: Mustard canbe made 2 weeks ahead. Keep refrigeratedfor up to 2 months.

Nutrition Facts

Calories216kcal
Protein11.11%
Fat28.29%
Carbs60.6%

Properties

Glycemic Index
11.53
Glycemic Load
4.66
Inflammation Score
-3
Nutrition Score
8.6521739752396%

Nutrients percent of daily need

Calories:215.67kcal
10.78%
Fat:6.92g
10.65%
Saturated Fat:0.87g
5.43%
Carbohydrates:33.36g
11.12%
Net Carbohydrates:31.61g
11.49%
Sugar:29.86g
33.17%
Cholesterol:69.75mg
23.25%
Sodium:36.16mg
1.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.12g
12.23%
Selenium:35.62µg
50.88%
Manganese:0.45mg
22.42%
Phosphorus:158.13mg
15.81%
Magnesium:58.26mg
14.56%
Iron:1.88mg
10.47%
Vitamin B1:0.12mg
8.11%
Folate:32.19µg
8.05%
Zinc:1.15mg
7.63%
Vitamin B2:0.13mg
7.45%
Fiber:1.75g
7%
Calcium:68.05mg
6.81%
Vitamin E:0.92mg
6.1%
Copper:0.12mg
6.04%
Potassium:185.23mg
5.29%
Vitamin B6:0.1mg
4.96%
Vitamin B5:0.44mg
4.37%
Vitamin B3:0.72mg
3.6%
Vitamin B12:0.17µg
2.78%
Vitamin D:0.38µg
2.5%
Vitamin A:105.64IU
2.11%
Vitamin C:1.06mg
1.28%
Source:Epicurious