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Author Notes: If you want your clear out your sinuses next time you make a panini or have a spiral ham, this is your mustard. This mustard is sweet when you first taste it, then it has a big hit of heat after that. It is so addicting. This has been a family favorite for years, but my sister-in-law, Molly, faithfully made it often and would even gave it as gifts. Here's the deal, Molly was not a big cook, but now I can not make it without thinking about Molly and how often she made it. So I have taken it upon myself and renamed "The hot mustard" after Molly. Our family lost Molly 4 1/2 years ago to cancer. I know that we will never stop missing her, but I know that she would get such a kick out of me renaming the recipe after her. Here's to you, "Miss Molly"... - MyCommunalTable —MyCommunalTable
Food52 Review: I really enjoyed the layered flavours: first sweet and smooth, with a ‘misty’ mustard fragrance, followed by the familiar tartness and heat. I had it on cold beef sandwiches, hot beef sandwiches and everything in between. I thirded (as opposed to halved the recipe), and the only thing that concerned me was the texture — mine was rather stiff though spreadable. Next time I won’t be afraid to thin it out with more vinegar. - KitchenButterfly
Makes 2 1/2 cups
- 1 cup malt vinegar
- 1 cup dry mustard
- 3 egg yolks
- 1 cup sugar
- Soak the vinegar and dry mustard together in a glass or stainless steel bowl overnight.
- Place mustard mixture in double boiler and start heating over medium-low heat.
- Whisk in egg yolks and sugar.
- Whisking constantly, until thick, about 10 minutes.
- Store in refrigerator or freezer.
A Case for Cooked Fruit
Fruit is great, but fruit desserts are better
A case for cooked fruit.
Recipe of the Day
It's time to travel.
No plates, no problem.
Off to market.