Square One Hot Mustard

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This mustard is hot, sweet, and tart. It is a wonderful addition to sauces and vinaigrettes and will enliven the stodgiest sandwich. We make this in huge batches as it keeps for several months. If it separates or settles a bit, just stir before using. You may make this in the food processor or with an electric mixer.


  • ¼ pound Colman’s mustard powder
  • ¼ cup (or to taste) distilled white vinegar
  • 4 tablespoons


Whisk the mustard, vinegar, half the water, the sugar, and salt together in a mixing bowl or food processor. Beat in the egg, then gradually beat in the oil to make an emulsion. Taste and add more vinegar, sugar, or salt to taste. Whisk in the some or all of the remaining water to thin it. Pour the mustard into a jar, cover, and refrigerate.