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Try this delicious recipe!
Servings: Makes 1 cupIngredients:
Hot and Sweet Mustard
Directions:
Whisk mustard powder and vinegar together in a small bowl. Cover and refrigerate overnight. Whisk yolks and brown sugar into mustard mixture. Transfer to the top of a double boiler and place over simmering water. Cook, whisking constantly, about 8 minutes, until thickened and an instant-read thermometer registers 160°. Remove from heat, cool to room temperature, and chill, covered, until ready to use. (Mustard may be made up to 1 month ahead.) Adapted from Back to the Table by Art Smith Advertisement
IN THE CURRENT ISSUE
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