Try this delicious recipe!
Servings: Makes 1 cup
  • 1/2 cup dry mustard powder , preferably one 2-ounce container Coleman's
  • 1/2 cup apple cider vinegar
  • 2 large egg yolks
  • 1/2 cup packed light brown sugar
  • 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


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