Ingredients
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3/4 cup white wine vinegar
3/4 cup dry English-style mustard
2/3 cup honey
2 large egg yolks (at room temp)
Preparation
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In a small saucepan, bring vinegar to a boil.
Remove from heat and whisk in mustard powder; cover and allow to stand 6 hours or overnight.
Whisk in the honey and egg yolks, and replace the pan on low heat, cooking and stirring until mixture is thickened, about 5 minutes.
Remove from heat and cool.
Store mustard refrigerated in airtight container for up to 1 month; pairs well with sandwiches, chicken, ribs, and soft pretzels.
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