Hirsheimer's Hot & Sweet Mustard
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Hamilton and Christopher Hirsheimer
Slather on sandwiches, and serve alongside ham or sausages.
Ingredients
3/4 cup (packed) light brown sugar
1 4-ounce tin Colman's mustard powder
1 cup good-quality apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend
Special equipment:Four clean 4-ounce jars
Instructions
Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160 °F, about 5 minutes.
Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
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