Hot and sweet mustard from Bon Appetit
January 17, 2013 § 4 Comments
Bon Appetit magazine featured a delicious recipe for homemade mustard in its December 2012 issue. We made a batch, and have been enjoying it on sandwiches and as a dipping sauce. This makes enough for you to share with friends (although we selfishly hoarded it all).
Hot and sweet mustard (Bon Appetit magazine)
1 4-ounce tin Colman’s mustard powder
1 cup apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend
Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. 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 4 clean 8-ounce jars. Screw on lids and chill.
We sometimes whip up a bit of mustard using the dry mustard powder when we run out, but actually making a mustard this delicious sounding is a great idea. Love it!
I think it is the honey that makes it extra special.
Can you send me some .. *smile – like hot and sweet mustard .. we start to get over here now. Easy recipe again.
It is SO easy. I think you will like it.