Hirsheimer'S Hot & Sweet Mustard

1. 1

   Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.

2. 2

   Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160u00b0F, about 5 minutes.

3. 3

   Divide mustard among jars. Screw on lids and chill. DO AHEAD:

* Per serving · 4 servings · Values may vary.

No additional tips available.