Homemade Hot Mustard

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

In Greenville, Mississippi, this mustard is golden. It's been passed from one kitchen to another for decades.

Yield:

Makes 2 1/4 cups

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 13 Hours, 20 Minutes

Ingredients

1 cup dry mustard
1 cup apple cider vinegar
1 cup sugar
3 large pasteurized eggs, lightly beaten

Preparation

1. Stir together first 2 ingredients in top of a double boiler. Cover and let stand 12 to 24 hours.

2. Pour water to depth of 1 inch into bottom of a double boiler over medium-high heat; bring to a boil. Reduce heat to low, and simmer; place top of double boiler over simmering water. Whisk sugar and eggs into mustard mixture, and cook, whisking constantly, 8 to 10 minutes or until thickened. Remove from heat, and cool completely (about 1 hour). (Mixture will continue to thicken as it cools.) Refrigerate in an airtight container up to 2 weeks.

Note: We tested with Colman's Mustard Powder.

Note:

Julia Reed,

December 2013