Square One Hot Mustard

This is hot, sweet, and tart. It makes a wonderful addition to sauces and vinaigrettes and will enliven the stodgiest sandwich. It keeps for a few months: just stir before using if it has separated or settled a bit. You can make this in the food processor or with an electric mixer.


  • 8 ounces dry mustard
  • Β½ cup distilled white vinegar
  • Β½ cup water
  • 2 tablespoons salt
  • β…“ to Β½ cup sugar
  • 2 eggs
  • 2 cups light olive oil such as Sasso



Whisk the mustard with the vinegar. ΒΌ cup of the water, the sugar, and the salt. Add the eggs one at a time, whisking well after each addition. Then add the oil, gradually at first and then in a steady stream, as for a mayonnaise. Taste and adjust the balance of sugar, salt, and vinegar, and then thin with the remaining water. Cover and refrigerate. (If the sauce separates, just whisk for a minute or two and it will come together.)