Hirsheimer's Hot & Sweet Mustard
A homemade sweet and spicy mustard condiment made with Colmans mustard powder, brown sugar, honey, and apple cider vinegar. This delicious preserve makes approximately four 4-ounce jars that can be stored in the refrigerator.
Ingredients
- •¾ cup light brown sugar
- •4 ounce Colmans mustard powder
- •¼ cup honey
- •3 whole large eggs
- •4 piece clean 4-ounce jars
Cooking Instructions
- 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.
5 min
- 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.
5 min
- 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.
5 min
