Sweet and hot mustard

1. 1

   In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar.

2. 2

   Whisk in both vinegars and the salt.

3. 3

   Let this stand, uncovered, for 24 hours.

4. 4

   To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron).

5. 5

   Whisk in the beaten eggs.

6. 6

   Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.

7. 7

   Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.