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Hirsheimer's Hot and Sweet Mustard

Hirsheimer's Hot and Sweet Mustard

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  • 3/4 cup (packed) light brown sugar
  • 1 4-ounce tin Colman's mustard powder
  • 1 cup good-quality apple cider vinegar
  • 3 large eggs, beaten to blend

Recipe 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 instant- read thermometer registers 160°, 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.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Melissa Hamilton, Christopher Hirsheimer

Nutritional Content

1 tablespoon per serving, 1 serving contains: Calories (kcal) 50 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 20 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 10Reviews Section

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