Sharpdarkmustard Recipes
HIRSHEIMER'S HOT & SWEET MUSTARD
Slather on sandwiches, and serve alongside ham or sausages.
Provided by Melissa Hamilton
Categories Condiment/Spread Egg Mustard Fourth of July Quick & Easy Lunch Summer Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- 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.
- 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 160°F, about 5 minutes.
- 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.
SHARP DARK MUSTARD
This is exactly what the title says a sharp dark mustard. I like this on hotdogs or hamburgers. Good keeper
Provided by Bergy
Categories Sauces
Time 18m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl.
- In another bowl mix the mustard and sugar.
- Add vinegar mixture slowly as you are whisking constantly.
- Beat until smooth.
- Pour into a jar and refrigerate.
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