This is the only mustard I like. It is both sweet and spicy. Jean’s mustard is thick enough to be used as a dip but also great on a sandwich. I love it on a ham and cheese sandwich, dipping potatoes or chips in it, or as the perfect accompaniment to brewery pretzels or ham and cheese rolls.
When you marry into mustard…
My first Christmas with my now-husband’s family, his grandmother, Jean, gave everyone a jar of mustard. Not being a big mustard fan, I thought it was rather odd and was surprised by how excited everyone else was. And every year, we were given a small jar of mustard. For years, I never tried Jean’s mustard—I don’t like mustard. Then one day, I tried it, and I understood why everyone was so excited. This is no grocery store mustard. This mustard is the perfect dip and spread. It is smooth and thick, but spreadable, tasting sweet yet spicy. I was in love with this mustard, and there was no way I would survive on just one jar a year.
Passing on the Mustard Torch…
One year, I asked Jean if I could join or learn to make the mustard for Christmas. A week later, for my birthday, she gave me all the ingredients and the recipe. I was officially the new mustard queen, and I was so excited. Now, I gift my family and my husband’s family the gift of mustard, and I am always stocked with my favorite mustard.
This mustard takes time
Though simple to make, this mustard requires letting the malt vinegar and mustard powder sit overnight to deepen the flavors. The next morning, I finish the recipe. Sterilize the jars and lids ahead of time as well (either run through the dishwasher or sterilize in boiling water for 10 minutes). Cooking the mustard the next morning will only take about 30–40 minutes, including prep time.
Frequently Asked Questions
I exclusively use Coleman’s mustard powder. I buy it a pound at a time from Amazon because I find it to be the best value. If you use a different type of mustard powder, it will impact the flavor.
I like to make the mustard thick so it can be both a spread and a dip. Usually, once the mustard has the consistency of Greek yogurt, I stop cooking it. It will continue to thicken as it cools.
It keeps for several weeks in the fridge. I have yet to have a jar go bad. Just make sure to use clean, sterilized jars and lids.
A single batch makes 3.5 half pints and a double makes 7 half pints.
I don’t have a double boiler either. You can use a stainless steel bowl that fits snugly into a pot. The bowl should sit partially inside the pot without touching the bottom, where the boiling water goes.
Jean’s Mustard
Equipment
- Double Boiler
- Half Pint Jars and lids
Ingredients
- 4 oz Coleman's Mustard Powder
- 1 cup malt vinegar
- 1 1/4 cup sugar
- 6 eggs
Instructions
The Night Before
- In a metal bowl or the top of a double boiler, whisk together the malt vinegar and mustard powder until smooth. Cover with plastic wrap and let sit overnight on the counter.
The next day
- Sterilize the half-pint jars and lids by running them through the dishwasher or boiling them for ten minutes. Set aside.
- Bring 2-3 inches of water to a boil in the bottom of the double boiler or pot of your choice. Ensure the bowl does not touch the water.
- Stir the sugar into the mustard mixture, then add the eggs. Mix until well combined.
- Place the metal bowl over the boiling water. Cook the mixture, stirring constantly, for about 10-20 minutes until it thickens to about the consistency of Greek yogurt. Remove from heat.
- Ladle the mustard into the prepared jars, clean the rims with a wet towel, and tighten the lids. Store in the fridge. The mustard will keep for 2-3 months in the refrigerator.
Notes
- This recipe doubles well; a double batch makes 7 half-pint jars.
- I exclusively use Coleman’s mustard powder; using a different brand may impact the flavor.
- You can adjust the cook time to achieve your preferred consistency. I like it on the thicker side.
- This mustard pairs well with brewery pretzels, potato wedges, and ham and cheese rolls
