Friday, December 18, 2015

Hirsheimer's Hot and Sweet Mustard

During this time of year sweets, baked goods and baking supplies are at the top of the lists for homemade gifts.  I mean, who doesn't love biscotticookies, and homemade breakfast treats, just to name a few?

While sweets are the go to  this time of year, I wanted to throw out a different idea.  Something on the savory side.  Something that's typically a side, or supporting actor but will soon become the star.  Mustard.  But not just any mustard; homemade, hot and sweet mustard.

The simple, yellow spread that is so common on sandwiches is going to take center stage this Christmas.  But not the stuff from the bottle or jar, this yellow mustard is homemade.

With just a few ingredients and about 10 minutes you'll create a delicious, flavorful sauce that elevate practically any dish.  This mustard is slightly sweet from the brown sugar and honey, tangy from the cider vinegar and then there's the spice.  It's not the typical spice that comes to mind.  Not a pepper spice that hits you on your tongue, but a heat that hits you in the back of your throat...think horseradish or wasabi.

All of these bold flavors come together and compliment one another perfectly.  Pack up a jar of this mustard along with some summer sausage and cheese, your favorite bag of gourmet pretzels or even a few soft pretzels for a deliciously different gift.

Hirsheimer's hot and Sweet Mustard

3/4 Cup packed light brown sugar
1 (4 oz) tin mustard powder powder (preferably Colman's)
1 Cup good-quality apple cider vinegar
1/4 Cup + 2 Tbsp honey
3 Large eggs, beaten
1/4 Tsp garlic powder
1/4-1/2 Tsp ground white pepper


Combine brown sugar, mustard powder garlic powder and white pepper in a large bowl and whisk to combine.  Add the vinegar and honey, whisk.  Strain the mixture through a fine mesh sieve and transfer to a large metal bowl or double boiler bowl.  Add the eggs and whisk until completely blended.

Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl isn't touching the water as the eggs may scramble.  Cook the mustard, whisking and scraping the bottom of the bowl frequently, until the mixture is thick (and a thermometer registers 160) about 5 minutes.

Divide the mustard among 4 (8oz) jars.  Screw the lids on and ensure they are secure.  Store in refrigerator.

The mustard can be made 2 weeks in advance and stored in the refrigerator for up to 2 months.

Recipe source: barely adapted from Bon Appetit

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