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    Sweet Hot Southern Mustard

    Source of Recipe

    "The Southern Sympathy Cookbook" by Perre Coleman Magness

    Recipe Introduction

    "Perish the thought of store-bought mustard on a Southern buffet! As it happens, homemade mustard is easy to make, and can be tailored to suit any taste. Here I 'Southern' it up with bourbon and sorghum, which go particularly well with hearty ham. Store the mustard and deliver it in mason jars, and serve it in a pretty silver bowl."

    List of Ingredients

    ◦ 3 eggs
    ◦ 1 (4-ounce) can yellow mustard powder
    ◦ 1 cup light brown sugar
    ◦ 1 cup cider vinegar
    ◦ 3 tablespoons bourbon
    ◦ 1 tablespoon sorghum syrup or molasses


    Set up a double boiler over medium-high heat. Place the ingredients in the carafe of a blender and blend until smooth.

    Pour the mustard mixture into the top of the double boiler and cook, stirring, until the mustard thickens, about 8 minutes. You want it just a little looser than sandwich-spreadable, as it will thicken as it cools and refrigerates.

    Cool the mustard in the pot off the heat, then pour it into a jar, cover, and refrigerate. Bring to room temperature before serving. The mustard will keep covered in the refrigerator for a week.

    Makes about 1 pints




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