Hirsheimer's Hot & Sweet Mustard
Vicki Butts (lazyme)
From Bon Appetit, Dec 2012 by Melissa Hamilton and Christopher Hirsheimer.
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- 3/4 c
- light brown sugar, packed
- 4 oz
- coleman's mustard powder
- 1 c
- apple cider vinegar
- 1/4 c
- 3 large
- eggs, beaten to blend
1Whisk 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.
2Set 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.
3Divide mustard among jars. Screw on lids and chill.
Mustard can be made 2 weeks ahead.
Keep refrigerated for up to 2 months.