Blog Posts

Copycat Hickory Farms Sweet Hot Mustard

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting!

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting! #mustard #copycatrecipe #HickoryFarms www.thisishowicook.com

This sweet hot mustard was a holiday gift to my parents about 50 years ago. It was presented in a cute little glass jar with an entire tin of very thin Pepperidge Farm toasts that had been buttered and sprinkled liberally with sesame seeds and dried in the oven until they were of golden cracker status.We all quickly fell in love with that mustard and so my mother requested the recipe. When I left home I requested that recipe and have been making it ever since. It has become a family favorite in our home too which just goes to show that a good recipe just keeps on givin’!

It wasn’t until recently that I discovered that this mustard that I’ve been making for years and years is virtually identical to Hickory Farms sweet hot mustard. Now theirs doesn’t have scallions in it and those are totally optional, but the taste and ingredient list is so similar. Mine doesn’t contain xanthan gum or oil or water but it does contain flour as does the Hickory Farms mustard.  Most mustards I’ve ever bought don’t contain flour and that is what clued me to buy it for I had to see if it tasted like our family favorite. One bite and I had my answer. It’s like solving a mystery!

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting! #mustard #copycatrecipe #HickoryFarms www.thisishowicook.com

When I last visited my mother I brought her some mustard. She commented on how she really should make a batch of her own. It’s so simple; why not? However my mom doesn’t spend as much time in the kitchen as she used to, so now I can say, “Mom, just go buy Hickory Farms Sweet Hot Mustard. It tastes the same.” But to my readers I would say make this mustard. It is so savory and delicious and so easy to make. What are you waiting for? Plus it goes perfect on a corned beef sandwich!

In case you are wondering what to do with this mustard you make here are a few ideas! This mustard chicken from Ina by way of Sue from The View from Great Island sounds superb. Macaroni Salad with mustard from Real HouseMoms is one I might even try and to be honest I m not a fan of macaroni salad but this sounds good! And if you want Claussen pickles from Amanda’s Cookin’  to go with your corned beef sandwich here is a copycat recipe for those. I’ve loved these for years so you can bet I’m saving this recipe!

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting! #mustard #copycatrecipe #HickoryFarms www.thisishowicook.com

Plus don’t miss out on these!

skillet, corned beef, potato chips
This savoury Corned Beef and Cabbage Pie is made in a tater tot crust. Flavored with mustard and a touch of beer this is one pie everyone will love. #StPatricksDayFood #IrishFood #CornedBeef www.thisishowicook.com

Don’t Lose this Recipe! Please Pin and Share!

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting! #mustard #copycatrecipe #HickoryFarms www.thisishowicook.com



Sweet Hot Mustard

Prep Time 15 MINS
Cook Time
Total Time 15 mins
Yields Yield: About 3 cups

This sweet hot mustard is almost identical in taste to Hickory Farms sweet hot mustard. With just 5 ingredients you can have the same thing and have the pleasure of saying you made this yourself! Perfect as gifts and also perfect on a corned beef sandwich, this sweet and spicy mustard is addicting!

Ingredients

  • 1 1/4 c sifted flour
  • 1/2 c plus 1 1/2 T sugar
  • 1 T plus 3/4 t salt
  • 1 c dry mustard (I prefer Colman's but I have used store bought)
  • 1 1/2 c plus 1 1/2 T white vinegar
  • 6 green onions, minced (optional)

Directions

    1. Stir flour, sugar, salt and mustard together.
    2. Add vinegar and mix until blended.
    3. Stir in green onions if using.
    4. Let ripen and mellow in a closed container for 5 days on the countertop. After that store in refrigerator.

    by

    0.0 rating

    .recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:”;display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:”;display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}#recipe .image{width:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left}#recipe .image img{max-width:250px}#recipe .recipe-name{margin-bottom:10px;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left}#recipe .summary{line-height:1.7;font-style:italic}#recipe .time{background:#fff;clear:both;border:1px solid #d7d7d7}function printDiv(a,printOption){if(printOption === ‘printWithOptions’ || printOption === ‘printWithImage’) {document.querySelector(‘.print-options’).className=’print-options’;}var b=document.getElementById(a);newWin=window.open(”,’printwin’);var c=newWin.document.createElement(‘style’);c.innerHTML=’html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}’;if(printOption === ‘printWithImage’) {c.innerHTML = c.innerHTML.replace(‘img{visibility:hidden;display:none;}’, ‘img{display:block;margin: 20px auto;width: auto;max-width:100%;}’);}newWin.document.getElementsByTagName(‘head’)[0].appendChild(c);newWin.document.getElementsByTagName(‘body’)[0].innerHTML = b.innerHTML;newWin.print();}

    Newsletter

    You Might Also Like

    13 Comments

  1. Reply
    Angie Schneider
    March 11, 2018 at 1:45 pm

    Cool! Thought the mustard sauce must be way too complicated to make at home. Thanks for sharing, Abbe.

  2. Reply
    Kitchen Riffs
    March 11, 2018 at 3:38 pm

    I don't think I've ever had Hickory Farms mustard. I've been missing out! But I can rectify that in a jiffy — I have everything I need to make this in my kitchen, and this is such a quick and easy recipe. Looks really good! Thanks. 🙂

  3. Reply
    Jeff
    March 11, 2018 at 7:40 pm

    How interesting. I've never made mustard. Sounds like I should start.

  4. Reply
    Pam
    March 11, 2018 at 7:43 pm

    Sounds great, Abbe! I have made Swedish mustard and have to give this a try! I've had the Hickory Farms version many times and know it's good. Thanks!

  5. Reply
    Healthy World Cuisine
    March 12, 2018 at 1:33 am

    Wow! That sounds so easy. Need to make that soon for a topping for sandwiches this week. So the dry mustard makes it kind of hot, right? That is a really fun recipe! Sharing.

  6. Reply
    SavoringTime in the Kitchen
    March 12, 2018 at 2:18 pm

    What a wonderful story surrounding this recipe! My husband is a mustard fanatic. I need to make this for him! Sounds delish and I'd love to try some on a corned beef sandwich.

  7. Reply
    mjskit
    March 13, 2018 at 3:03 am

    After seeing the finished product I was really surprised with the ingredient list. Flour? This I have to try. I love surprising little jewels like this!

  8. Reply
    Gloria Baker
    March 13, 2018 at 1:57 pm

    I love this mustard sauce, sounds and looks delicious!!

  9. Reply
    Sippity Sup
    March 13, 2018 at 5:05 pm

    A delicious mystery well worth solving. GREG

  10. Reply
    lisa is cooking
    March 13, 2018 at 9:13 pm

    I've only made homemade mustard once. I need to do it again, and this sounds like a tasty one to try!

  11. Reply
    Sue/the view from great island
    March 13, 2018 at 9:46 pm

    What a wonderful recipe! I love homemade condiments, they always have so much more flavor than anything that comes in a jar!

  12. Reply
    Tricia Buice
    March 14, 2018 at 11:36 am

    What a terrific idea Abbe! I could slater this on just about anything 🙂

  13. Reply
    Lea Ann (Cooking On The Ranch)
    April 8, 2018 at 6:40 pm

    I'm such a mustard freak-o, I've got to make this.

  14. Leave a Reply