Easy Sweet Mustard Recipes

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HOT SWEET MUSTARD



Hot Sweet Mustard image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

1 cup spicy Dijon mustard
1/4 cup honey
Sea salt, preferably gray salt
Freshly ground black pepper

Steps:

  • Mix and use with pickle relish and pass more on the side.

SWEET MUSTARD SAUCE



Sweet Mustard Sauce image

Make and share this Sweet Mustard Sauce recipe from Food.com.

Provided by Loves2Teach

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 4

1/2 cup vinegar
1/2 cup sugar
1 tablespoon mustard powder
1 egg, slightly beaten

Steps:

  • In a small saucepan, combine sugar and dry mustard.
  • Stir in vinegar; mix well.
  • Whisk in beaten egg until smooth.
  • Cook over low heat until sauce thickens, stirring constantly.

SWEET MUSTARD



Sweet Mustard image

I got this off a turkey website. It went with a Bourbon glazed turkey and apple hash. This was a very tasty mustard. I halved this recipe when I made it and it was plenty. I posted the apple hash recipe also.

Provided by Engrossed

Categories     Sauces

Time 15m

Yield 15 serving(s)

Number Of Ingredients 5

6 egg yolks
1 cup cider vinegar
1 teaspoon salt
1 cup light brown sugar
1/2 cup Coleman's dry mustard

Steps:

  • Whisk ingredients together in a stainless steel bowl.
  • Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.
  • Cool and reserve in refrigerator for service.

Nutrition Facts : Calories 106.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 164.8, Carbohydrate 16.8, Fiber 0.9, Sugar 14.6, Protein 2.5

SWEET HOT MUSTARD



Sweet Hot Mustard image

Make and share this Sweet Hot Mustard recipe from Food.com.

Provided by Diane in Nebraska

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

1/2 cup dry mustard
1/4 cup sugar
1/2 cup vinegar
1 dash salt
1 egg
1 cup Miracle Whip

Steps:

  • Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
  • The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
  • Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
  • Keep in a sealed container in the refrigerator.
  • Will keep in the refrigerator for up to two months.
  • Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

Nutrition Facts : Calories 354.3, Fat 15.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 116, Carbohydrate 40.9, Fiber 6.6, Sugar 28.2, Protein 14.3

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