I’m not the mustard eater in our house… Somehow though we have at least 8 different types of mustard in our fridge. Michael loves mustard, or any type of dipping sauce as long as it has a bit of “bite” to it. He loves anything that would make my eyes water and beads of sweat form on my cheeks. True story. I am hoping that this homemade version will be a hit as well. While I am not a mustard aficionado, I think this will be delicious on pretzels. Michael says it reminds him of a mustard he used to eat when he was little (luckily he was very fond of it). I spent my youth avoiding mustard like the plague, scraping every molecule of it off from burgers, etc. However, I quite like this one, so I guess I must be growing up!
Hirsheimer’s Hot & Sweet Mustard
3/4 cup (packed) light brown sugar
1 Four-ounce tin Colman’s mustard powder
1 cup good-quality apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend
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.