Molly's Hot Mustard

This recipe was entered in the contest for Your Best Condiment

A&M's Testing Notes: I really enjoyed the layered flavours: first sweet and smooth, with a ‘misty’ mustard fragrance, followed by the familiar tartness and heat. I had it on cold beef sandwiches, hot beef sandwiches...

I really enjoyed the layered flavours: first sweet and smooth, with a ‘misty’ mustard fragrance, followed by the familiar tartness and heat. I had it on cold beef sandwiches, hot beef sandwiches and everything in between. I thirded (as opposed to halved the recipe), and the only thing that concerned me was the texture — mine was rather stiff though spreadable. Next time I won’t be afraid to thin it out with more vinegar. - KitchenButterfly

MyCommunalTable's Notes: If you want your clear out your sinuses next time you make a panini or have a spiral ham, this is your mustard. This mustard is sweet when you first taste it, then it has a big hit of heat...

If you want your clear out your sinuses next time you make a panini or have a spiral ham, this is your mustard. This mustard is sweet when you first taste it, then it has a big hit of heat after that. It is so addicting. This has been a family favorite for years, but my sister-in-law, Molly, faithfully made it often and would even gave it as gifts. Here's the deal, Molly was not a big cook, but now I can not make it without thinking about Molly and how often she made it. So I have taken it upon myself and renamed "The hot mustard" after Molly. Our family lost Molly 4 1/2 years ago to cancer. I know that we will never stop missing her, but I know that she would get such a kick out of me renaming the recipe after her. Here's to you, "Miss Molly"... - MyCommunalTable