Recipe information
Yield
Makes 2 cups
Ingredients
3
/4 cup (packed) light brown sugar
1
4-ounce tin Colman's mustard powder
1
cup good-quality apple cider vinegar
1
/4 cup honey
3
large eggs, beaten to blend
Special Equipment
Four clean 8-ounce jars
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Preparation
Step 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.
Step 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 instant- read thermometer registers 160°, about 5 minutes.
Step 3
Divide mustard among jars. Screw on lids and chill. DO AHEAD Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 50 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 20 Carbohydrates (g) 8 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 10