Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Hands-on Time
20 Mins
Total Time
13 Hours 20 Mins
Makes 2 1/4 cups

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

How to Make It

Step 1

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

Step 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.

Step 3

Note: We tested with Colman's Mustard Powder.

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