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 condiment game, Hirsheimer's Hot & Sweet Mustard is a must-try! This delightful blend of tangy apple cider vinegar and sweet honey creates a perfect balance of flavors that will tantalize your taste buds. Whether you're slathering it on a sandwich, using it as a dip for pretzels, or adding a zing to your marinades, this mustard is incredibly versatile and sure to impress your family and friends.

This recipe is not only delicious but also caters to various dietary needs, being vegetarian, gluten-free, and dairy-free. With a preparation time of just 45 minutes, you can whip up a batch that serves eight, making it perfect for gatherings or meal prep. Plus, with only 216 calories per serving, you can indulge guilt-free!

The process of making this mustard is simple yet rewarding. Combining the sweet and spicy components while cooking them to the perfect consistency elevates your cooking prowess. Imagine the satisfaction of serving a homemade condiment that not only enhances your dishes but also showcases your culinary skills. And the best part? You can make it ahead of time, storing it in the fridge for up to two months, so it’s ready whenever you need a boost of flavor. Get ready to impress your guests and spices up your meals with this delightful condiment!

Ingredients

  • cup apple cider vinegar 
  • large eggs beaten to blend
  • 0.3 cup honey 
  • 0.8 cup brown sugar light packed ()
  • ounce colman's mustard powder 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