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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 8-ounce jars
Preparation
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.
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.