Hirsheimer's Hot and Sweet Mustard

By danyell923

Recipes & Menus | recipes

Hirsheimer's Hot and Sweet Mustard
Slather on sandwiches, and serve alongside ham or sausages.

Makes 2 cups

Recipe by Melissa Hamilton and Christopher Hirsheimer

Photograph by Melissa Hamilton and Christopher Hirsheimer

December 2012

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

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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°, 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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Gifts from the Kitchen Slideshow.