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Homemade Mustard

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Homemade Mustard

1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch

Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler, stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.

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1 Jaime McLeod { 04.06.12 at 9:54 am }

Jane – A few weeks.

2 Jane { 04.04.12 at 9:41 pm }

How long can you store this in the fridge?

3 Elaine Schultz { 02.28.12 at 4:08 pm }

I have to make this for every Easter dinner to go with our ham.. It’s delicious but the only difference is that mine calls for butter. and whole eggs..

4 Diane Bush { 02.28.12 at 3:14 pm }

Thank you Thank you Thank you! I have been looking for a good mustard recipe for quite some time. I have always loved mustard over ketchup; I will add some seed to this as well and maybe try a batch with wine vinegar. OH the options are gonna be fun!! This one has substance and I can’t wait to get into the kitchen and get busy!!!

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