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Dan's Mustard

Source of Recipe


From "Hay Day Country Market Cookbook"






List of Ingredients



• 1 cup (loosely packed) dry mustard, preferably Colman's English Mustard
  
• 1 cup distilled white vinegar
  
• 2 large eggs
  
• 1 cup sugar
  
• 1/2 tsp coarse (kosher) salt
  






Instructions



1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.
   
   
2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.
   
   
3. Pour into the top of a double boiler, and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes. (The mustard will continue to thicken as it cools.) Remove from the heat; allow to cool thoroughly. Pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator.
   
   Makes 2 cups.
   
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   Serve with grilled hot dogs, braised bratwurst, or sausages. Use as a sandwich spread. It's great with smoked turkey, almost any kind of cheese, and ham.