Hirsheimers Hot Sweet Mustard Recipes

HOT SWEET MUSTARD

Steps:

• Mix and use with pickle relish and pass more on the side.

HIRSHEIMER'S HOT & SWEET MUSTARD

Steps:

• 1. Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
• 2. Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instant-read thermometer registers 160°F, about 5 minutes.
• 3. Divide mustard among jars. Screw on lids and chill.
• 4. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.

HOT AND SWEET MUSTARD

Steps:

• Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)