Hirsheimer's Hot & Sweet Mustard Recipe

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Hirsheimer's Hot & Sweet Mustard

Vicki Butts (lazyme)

By
@lazyme5909

Sounds like this would be good on sandwiches or with ham or sausages.

From Bon Appetit, Dec 2012 by Melissa Hamilton and Christopher Hirsheimer.


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Serves:

2 cups

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

3/4 c
light brown sugar, packed
4 oz
coleman's mustard powder
1 c
apple cider vinegar
1/4 c
honey
3 large
eggs, beaten to blend

Directions Step-By-Step

1
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.
2
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 instant-read thermometer registers 160°F, about 5 minutes.
3
Divide mustard among jars. Screw on lids and chill.
4
DO AHEAD:
Mustard can be made 2 weeks ahead.

Keep refrigerated for up to 2 months.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Spice/Herb/Seasoning
Regional Style: German