Sunday, June 28, 2009

Hot and sweet mustard

I said the other day that I loved a hot dog with mustard, especially Monterey Mustard. Well, I've been asking around, and nobody had their recipe at hand. Here's one I found that had a different name, but it seems to be what I've known as Monterey Mustard. Enjoy!

Hot and Sweet Mustard
Recipe created by Art Smith
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
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.)

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