Sweet and hot mustard
- Total Time
- About 30 minutes, plus 24 hours' standing
- Rating
- Comments
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Ingredients
- 1two-ounce tin of dry mustard, preferably Coleman's
- 1cup granulated sugar
- ½cup rice-wine vinegar
- ½cup white-wine vinegar
- ¼teaspoon salt
- 2eggs, at room temperature, lightly beaten
Nutritional analysis per serving (3 servings)
409 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 2 grams dietary fiber; 68 grams sugars; 9 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- Step 2
To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Step 3
Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Private Notes
Comments
Cooking too long will yield a mustard that is a) stiffer than you may prefer and b) less hot. You can compensate by adding more mustard powder, to a point. Too much may require a bit more liquid for dissolution of the solid powder, or a little more whisking.