Cooked Mustard

Preparation info
  • Approximately

    ½ cup

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This is a very mild mustard and a good place for experimentation.


  • 4 tablespoons dry mustard
  • ¼ cup cider vinegar
  • 1 teaspoon


  1. Mix the dry mustard, vinegar, sugar, and salt, and let stand for 2 hours.
  2. Beat the egg yolk with the water or orange juice, turmeric, and cloves. Combine with the first mixture.
  3. In the top of a double boiler, cook over hot water, stirring constantly, until thick. Store in the refrigerator and use within 2 or 3 weeks.