Dried Cherry Mustard Recipe

1. 1

   Combine the cherry juice, ground mustard, vinegar, brown sugar, salt, and Worcestershire sauce in a medium heatproof, nonreactive bowl and whisk until smooth.

2. 2

   Add the egg and egg yolk and whisk until evenly combined.

3. 3

   Cover tightly with plastic wrap and refrigerate for 2 hours.

4. 4

   Fill a medium saucepan with 1 inch of water and bring to a bare simmer over low heat.

5. 5

   Remove the plastic wrap from the bowl of mustard and place the bowl over the simmering water.

6. 6

   Cook, whisking constantly, until the mustard has thickened to the consistency of olive oil, about 10 minutes.

7. 7

   (Check to make sure the water isnt boiling by periodically removing the bowl from the saucepan using a potholder or dry towel.

8. 8

   If the water is boiling, reduce the heat so the eggs dont curdle.)

9. 9

   Remove the bowl from the saucepan, add the dried cherries, and stir to combine.

10. 10

    Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely.

11. 11

    Seal the container and refrigerate for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.