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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

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


Recipe

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