Hirsheimer's Hot & Sweet MustardPhoto by Hirsheimer & Hamilton
Slather on sandwiches, and serve alongside ham or sausages.
Recipe information
Yield
Makes 2 cups
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 4-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.
Step 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 instantread thermometer registers 160°F, about 5 minutes.
Step 3
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.
Recipe notes
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