Old Fashioned Mustard

Homemade mustard with only five ingredients and a saucepan. Dry mustard powder, white vinegar, brown sugar, beaten eggs, and water get stirred together and cooked slowly until the mixture thickens into a smooth, spreadable condiment with a sweet-hot punch.

The eggs are what make this old-fashioned style unique. They thicken the mustard into a creamy, custard-like consistency that’s closer to a honey mustard sauce than the sharp, grainy stuff from a jar. The brown sugar adds a deep, caramel sweetness that rounds out the mustard’s natural bite.

Stir constantly while cooking. The eggs can scramble if you stop paying attention, and mustard scorches on the bottom fast.

Kitchen Tips

• Bring to a slow boil, not a rapid one. Gentle heat keeps the eggs smooth and prevents the mustard from turning grainy.
• Cook for the full 10 minutes. The mustard thickens significantly in the last few minutes and will continue to firm up as it cools.
• Store in a clean jar in the refrigerator. It keeps well for several weeks.

Variations

• Add a teaspoon of turmeric for a brighter yellow color and earthy depth.
• Use apple cider vinegar instead of white for a mellower, fruitier tang.
• Stir in a tablespoon of honey at the end for an even sweeter, honey-mustard style.