December – Hot and Sweet Mustard

Are you looking for an easy homemade gift idea for someone who likes spicy and hot foods? Look no further. This recipe originally came from my mother and was labeled fondue mustard. Do you remember those days in the 60’s and 70’s when beef fondue was all the rage. Yep, that was the source. But, I find this mustard is wonderful at any time. It’s great as a horseradish replacement with roast beef, fantastic with pot roast or beef brisket or beef stew. Sometimes you just need a little bit of a flavor boost. And believe me, you will want to use this in judiciously.

I like to give these in pretty jars as gifts, the jars themselves are part of it. I happened across these lovely handmade jars by a friend of a friend, Patricia Lorenz. Each one is a work of art, never the same.

In themselves they make a unique gift.


  • 4 oz container of Colemans mustard powder
  • 1 cup of wine vinegar (I used my own home brewed but commercial red or white is fine)
  • 1 cup of brown sugar
  • 3 eggs well beaten


  1. Combine the mustard powder and vinegar in a large jar, mix well. Let stand overnight.
  2. The next day combine the brown sugar, eggs and mustard mixture in a double boiler.
  3. Cook over simmering water until the mixture thickens.


  1. Thickened Hot and Sweet Mustard

The mustard will keep several months in the fridge.

Hot and Sweet Mustard – this one is for me

Patricia also made larger jars, I just need to figure out what to put in them to give as gifts.

Any suggestions?

16 thoughts on “December – Hot and Sweet Mustard

  1. Fill the larger jars with coffee, tea, candy, cotton balls, nuts, cookies, small candy canes, pasta. They make great hostess gifts filled with any of the above. For photos of JARS FOR SALE send me an email:
    Patricia Lorenz
    Writer/speaker/jar painter

    • Great jar-filling ideas — they’re so pretty! Was thinking of homemade granola, rice (with a recipe for risotto), or even “puppy treats” for four-legged friend lovers, too. The possibilities are endless!

  2. Boy, do I remember the fondue days. Interesting thing is that fondue parties are coming back over here. I guess I should have kept my electric fondue pot. The jars are such fun and I’m sure a delight to receive. Your mustard would fit right in over here as Swedish mustard is hot and sweet.

    • Thank you Ron, that is interesting that they are coming back. It was a very cozy and friendly way of eating. My electric pot disappeared years ago.

  3. Pingback: December – Gifts From the Kitchen – spades, spatulas & spoons

  4. wow this is such an interesting recipe Liz. it is so completely different to how i make my own mustard; i am kind of stunned. it sounds a lot richer and creamier than my version. cheers sherry
    (my recipe is on my blog july 2013 if you want to check it out)

    • They stock it near the spices at our local grocery. I think you should be able to find it.

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