Sue Flynn's Sweetwater Farm Mustard

February 1, 2020 Makes about 3 cups

I have to thank Sue Flynn for so graciously sending me this recipe and I feel honored to share it with all of you. My new’ish boyfriend at the time (who is now my husband Seth) lived in Grass Valley, CA for 10 years before moving to Seattle in 2013 where his life was changed forever (for the better) when he met me. Ha, insert smiley face emoji. We decided to take our first official road trip as “boyfriend and girlfriend” in the winter of 2014. We would visit with his mom and step-dad and meet all of his old and dear friends in Grass Valley. It was time to show our love to the world!

I remember feeling all of those excited and nervous feelings, those “gosh I hope they like me, what if I say something stupid” sorts of thoughts. You know how it is when you are meeting all of your significant other’s “people” for the first time? Sue and her husband Tommy were two of these friends. She is a fabulous, hard-working, loving and talented woman. They live in Peardale, CA on Sweetwater Farm, complete with beautiful flower and vegetable gardens, chickens, goats, two dogs and maybe even a cat or two. I felt instantly at home there and so welcomed. These were cozy, warm people, my favorite kind of people. We spent some time with Sue and Tommy and as we were leaving she gave us a few holiday treats. One of these treats was a small jar of her treasured Sweet Water Farm Mustard. Now, I had never been a fanatic for honey mustard. I have enjoyed it over the years, dipping chicken tenders or fries into it but never really feeling my life would be any different with or without it.

My life changed after tasting Sue’s honey mustard. Yes, that’s a tad dramatic but you know what I mean. You just know when you are tasting something special, something precious, something WOW. Like, OMG, this is so delicious and wait, do I detect love in this? I quickly asked Sue if I could have the recipe and she kindly stated that she had promised to never share it as it was a very dear and secret family recipe. I was bummed but completely understood. Almost six years after our first meeting, Sue had a change of heart and decided to send me the recipe. She was turning 80, (what an incredible life event to celebrate) and wanted to pass on the recipe to those close to her who had been truly impressed by the mustard. I was over the moon excited and finally tested it out last week. It’s amazing. This is not a subtle flavored honey mustard. You get mustard first and honey second. Pow! Your mouth will be dancing and your heart will be full when you taste this. Sue’s precious recipe is as follows, the only change I made was to add a pinch or two of salt. Her directions call for jarring it. I didn't jar mine but will give you both options. Oh, and you’re welcome everyone!


1 C mustard powder (I use Coleman's)

1 C vinegar (I use apple cider)

2 eggs

1 C honey

1 t salt, or to taste


Mix the mustard powder and vinegar in a medium bowl, cover and let it sit on the counter overnight.

The next day beat the eggs, honey, and salt together and add them to the mustard powder and vinegar.  Mix well and strain it all into a medium bowl. Set a small pot with a few inches of water over medium heat and bring to a simmer. Place the bowl with your mustard mixture over the pot (make sure the bottom of the bowl isn't touching the simmering water) and whisk constantly until it starts to get thick and creamy. This can take anywhere from 5 - 10 minutes. You want to gently and slowly heat the egg mixture,  no scrambled honey mustard eggs please!! I use a thermomether and when it reaches about 160°F you can remove it from the heat and let it cool. Cover and refrigerate. It will continue to thicken as it cools. This will last a few weeks in your fridge. Enjoy! 

Canning method.

Mix mustard powder and vinegar in a medium bowl, cover and let it sit on the counter overnight.

Sterilize the canning tools/equipment/jars (we like the 8 oz. quilted mason jars) and have everything ready to go.

Beat the eggs and honey together and add that to the mustard and cider, mix well. Strain directly into your mason jars, seal well and place into the water filled kettle.

Bring to a boil and simmer for 25 minutes.

Remove, let cool, and listen for the seal to pop. Slap on a label and give to friends as gifts. Trust me, they will love you for it.

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