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Sweet-and-Sour Mustard

5 | 2 Reviews
Total Time:Prep/Total Time: 15 min.

Recipe by Cheri White

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator—and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home! Of course, I like using this mustard in my own kitchen as well—in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip". Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.

TEST KITCHEN APPROVED

Sweet-and-Sour Mustard

Contest Winner
5 | 2 Reviews Add your review
Yield:1-1/2 cups
Prep:5 min
Cook:10 min
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Ingredients

  • 1 cup packed brown sugar
  • 1 cup cider vinegar
  • 1/3 cup ground mustard
  • 2 tablespoons water
  • 2 large eggs, lightly beaten
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Directions

  1. In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate.

Nutrition Facts

1 tablespoon: 52 calories, 1g fat (0 saturated fat), 18mg cholesterol, 9mg sodium, 10g carbohydrate (10g sugars, 0 fiber), 1g protein.