Hot Mustard – Easy McDonald’s Copycat

This McDonald’s Hot Mustard Sauce copycat is tangy, sweet, and just spicy enough to wake your whole mouth up. It mixes up fast (like, under 5 mins) and hits that nostalgic flavor you didn’t realize you missed. No cooking, barely any cleanup — just whisk, chill, and dip everything in sight.

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Quick Summary

Prep time: 5 mins
Cook time: 0 mins
Flavor: tangy, sweet, spicy
Great for: dipping nuggets, fries, random cravings

Why I Like This Recipe

Didn’t even mean to make this. Just kind of… happened. But now it’s in my fridge, and honestly? It slaps. Like the original, but more kick — and I control the spice. Dangerous knowledge tbh.

Ingredients

• ½ cup brown mustard
• 2 tbsp corn syrup
• 4 tsp mustard powder
• 1½ tsp white vinegar
• 1 tsp soy sauce
• 1½ tsp sugar
• ¼ tsp cayenne pepper

How To Make Hot Mustard

1. Dump it all in: Get a bowl. Add mustard, corn syrup, mustard powder, vinegar, soy sauce, sugar, and cayenne. No need to overthink it.
2. Whisk it good: Use whatever you’ve got. Fork, whisk, spoon — just mix until it’s smooth.
3. Taste test + adjust: Want it hotter? Add more cayenne. Too strong? A pinch more sugar helps.
4. Store it smart: Pour into a jar or whatever container you’ve got. Lid on. Into the fridge.
5. Let it rest: Chill for at least 4 hours (overnight’s better). The flavors really settle in.
6. Use it on everything: Nuggets, fries, leftover pizza crusts — it’s chaos in a good way.

Tips for Success

• Use fresh mustard powder — old stuff loses its kick
• Let it chill. Don’t skip the rest or it’ll taste off
• Want it smoky? Add a pinch of smoked paprika
• Need it sweeter? Go for honey instead of corn syrup — just mix extra
• Don’t serve right away. Be patient. Worth it

Storage and Reheating

• Fridge: Keep it sealed in a jar or container. Use within 7 days.
• Freezer: Nah — this sauce is about freshness and texture. Don’t freeze.
• Reheat: Nope. Just stir if it separates a bit. It’s good cold.

Frequently Asked Questions

• Can I use yellow mustard instead of brown?
  Technically yeah, but it’s not the same. Brown’s got more depth.
• Is the corn syrup necessary?
  It balances the heat. But if you hate it, sub with honey or agave.
• How spicy is it?
  Mild kick. Add more cayenne if you want a punch.
• Do I have to let it sit?
  Yes. Flavors need time to chill and mingle.
• Can I double the recipe?
  Totally. Just keep the ratio and it scales fine.

Common Mistakes and How to Dodge Them

• Using old mustard powder: It loses its bite. If it’s been in the back of your spice drawer for 3 years? Toss it.
• Skipping the chill time: You’ll get something flat and overly tangy. Resting makes it mellow and rich.
• Adding too much cayenne too fast: It builds. Add a little, stir, taste. You can always add more — taking it out? Not so much.
• Serving straight from the whisk: No shade, but don’t do this. The sauce needs time to come together properly.
• Using low-quality mustard: Brown mustard is the base here. Don’t skimp. Dijon won’t give the same vibe.

Nutrition Facts (Per Serving)

• Calories: 29 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 220mg
• Potassium: 28mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 5g
• Protein: 0g

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