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3/4 clight brown sugar, packed
4 ozcoleman's mustard powder
1 capple cider vinegar
3 largeeggs, beaten to blend
How to Make Hirsheimer's Hot & Sweet Mustard
- 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 instant-read 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.