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Homemade Hot Mustard

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 20 mins
Total time 13 hrs, 20 mins
Yield Makes 2 1/4 cups
In Greenville, Mississippi, this mustard is golden. It's been passed from one kitchen to another for decades.

Ingredients

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

How to Make It

  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.

  3. Note: We tested with Colman's Mustard Powder.