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).

GPP 1_17_2013

Hot and sweet mustard (Bon Appetit magazine)

3/4 cup (packed) light brown sugar
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. 

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