home made dark brown mustard

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There are two types of mustard in this picture. The one in the jar at the back is only slightly less brown than the mustard in the jar in front. The color is the result of using brown sugar in this recipe, or for that matter, less brown sugar in the recipe. The result is a sweet hot mustard that’s good with ham or sausages. To ramp up the heat, I would suggest experimenting by adding more mustard powder, or adding a teaspoon (more or less) of dried red chili powder.

Hot and Sweet Mustard (originally Hirscheimer’s Hot and Sweet Mustard, Bon Appetit, December 2012)
3/4 cup light brown sugar (or 1/2 cup white sugar, 1/4 cup brown sugar)
4 oz or 1 cup Colman’s powdered mustard
1 cup red or white wine vinegar (use apple cider vinegar for a milder taste)
1/4 cup honey
3 large eggs lightly beaten

Red chili pepper powder, optional

Special equipment: 3 x 6-oz clean glass jars

Boil water in a kettle and pour into jars that have been washed and dried. Set aside until ready to use. Put lids in a large bowl and pour boiling water over them. Set aside until ready to use.

In a large bowl, whisk sugar and mustard powder to combine. Whisk in vinegar and honey. Strain through a fine mesh sieve into a metal bowl. Add eggs and whisk until blended. Add dried chili pepper powder, if using.

Set the mustard mixture over a pot of simmering water (not boiling water). Cook, whisking constantly, until the mixture thickens, about 5 minutes or until the temperature reads 160˚F on an instant read thermometer. Taste and adjust seasonings.

Cook’s Note: Use a metal bowl that is slightly taller than the pan of water. This will make it easier to grasp the rim of the bowl when removing it from the heat to spoon the mustard into jars. Do not let the bottom of the bowl touch the water. Direct contact of the bowl with the hot water may cause the eggs in the mustard mixture to scramble.

Just before filling the jars with mustard, pour off the water. Be careful handling the hot jars. Pick them up with towels or silicone hot pads. Ladle mustard into clean glass jars. Remove the lids from the hot water with tongs. Screw on lids and chill the filled jars in the refrigerator. The mustard will keep about 2 weeks in the refrigerator.

Variation

For a yellower mustard, use white sugar instead of brown. To make it less sweet, experiment with removing some of the sugar and adding more mustard to the mixture.

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