HIRSHEIMER'S HOT & SWEET MUSTARD
Sounds like this would be good on sandwiches or with ham or sausages. From Bon Appetit, Dec 2012 by Melissa Hamilton and Christopher Hirsheimer.
Provided by Vicki Butts (lazyme)
Categories Spreads
Time 25m
Number Of Ingredients 5
Steps:
- 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.
- 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 instant-read thermometer registers 160°F, about 5 minutes.
- 3. Divide mustard among jars. Screw on lids and chill.
- 4. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
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