Seriously–doesn’t pretty much everyone eat ham on Easter Sunday? And whether you’re hosting a crowd at your home, or perhaps planning to enjoy the day with friends and family, this mustard recipe is the perfect complement to your Easter ham.
Courtesy of my dear Aunt Diane, who is a fabulous cook, it’s a staple in my refrigerator at all times, and best of all, it makes enough that you’ll have some to keep, and some to share.
This is a great recipe—as stated in the title, this mustard is *sharp* and almost has a horseradish bite to it, which comes from the mustard and vinegar. Yum!
Homemade Sharp Mustard Recipe
Sharp and creamy mustard that pairs perfectly with ham and sandwiches. Lots of readers say it tastes just like Nance's!
- 3.5 ozs dry mustard (usually 2 jars/bottles)
- 1 c. apple cider vinegar
- 1 egg
- 1 c. sugar
- 1/2 t salt
- 1-1/2 c. mayonnaise
Combine the dry mustard and vinegar in a bowl and let stand for 8-12 hours (I’ll usually do this before I go to bed). Beat the egg (I do this in a medium saucepan off heat so I make fewer dirty dishes), and then add the sugar, salt, and mustard/vinegar mixture. Cook over medium heat until thickened. Cool and then stir in the mayonnaise. Pour into jars and keep refrigerated.
**I use Ball’s half pint, large mouth jars for this recipe; it will fill about 4 of them.**
Here are some gorgeous black and green labels that Amy whipped up for us (thank you, Amy). You can print these out on sticker or full-sheet label paper and stick them on the top of the jar, or try printing them on cardstock and tie them around the jar with a little raffia or decorative ribbon—I think they’d look great either way, and they’ll definitely dress up your mustard to make this the perfect Easter hostess gift. I always have a few jars of this mustard ready-to-gift in my fridge; it’s a nice change to the typical bottle of wine or flowers that we usually take our hostesses.
I’ve created tags for other holidays: Easter | Thanksgiving | Christmas
Enjoy the mustard, and thanks for stopping by!
Rasonda Clark says
Such a great idea. Yummy AND adorable!!!
I pretty much have loved mustard for hmmmm…well for ever apparently. Thanks for a great new recipe to try and cute labels too!
Looks delicious! Thanks for sharing.
Looks Yummy! Love your cute printables! Thanks Christy! 🙂
Does anyone know if this mustard tastes like Nance’s Sharp and Creamy Mustard’s original recipe? They’ve recently changed their formula (and it is terrible) so I’m looking for a replacement.
What a super cute idea and awesome printables. I’d love to give this a try. Thanks for sharing at the Bunny Blog Hop.
Also wondering if this tastes like nances sharp and creamy mustard. Response is appreciated 🙂 thank you!
Morgan–having never tried Nance’s, I can’t say. But it’s super yummy. I just made a batch and substituted tarragon vinegar and white wine vinegar for the apple cider vinegar and added a teaspoon of whole mustard seeds. It is amazing–give it a try and let me know if it tastes the same.
Not in my opinion. Too sweet, too thin and no sharp heat.
jeffrey maccoole says
Ladies this recipe is like nance’s mustard, i love it. thank you very much. jeff
I followed the instructions and this is so bitter, what can I do to improve it.
How do you copy the recipe? This sounds great.
It does not taste like Nances Sharp & Creamy mustard at all. It is WAY too sweet, doesn’t have any of the zippy hot kick of Nances, and is a little thin. If I try it again, I will reduce the sugar by half, add a few more tablespoons the dry mustard, would stir in half the mayo and taste before adding more a little at a time. With less sugar, it would probably also need less vinegar, so I’d probably try reducing that to 3/4 cup.
Thanks so much for your feedback, Peggy. I’ll let my aunt know.