Hirsheimer's Hot & Sweet Mustard

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 4-ounce tin Colman's mustard powder
  • 1/4 cup Honey

• Baking & Spices

  • 3/4 cup Brown sugar, packed light

• Oils & Vinegars

  • 1 cup Apple cider vinegar, good-quality

Found on epicurious.com

Description

Ingredients

• 3/4 cup (packed) light brown sugar
• 1 4-ounce tin Colman's mustard powder
• 1 cup good-quality apple cider vinegar
• 1/4 cup honey
• 3 large eggs, beaten to blend
• **Special equipment:**Four clean 4-ounce jars

Directions

• Preparation Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. 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 instantread thermometer registers 160°F, about 5 minutes. Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.