Sweet Hot Southern Mustard
Source of Recipe
"The Southern Sympathy Cookbook" by Perre Coleman Magness
"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 ½ pints