- 125g (3/4 cup) light brown sugar
- 1 x 57g (2oz.) tin of Colman’s mustard powder
- 225ml cider vinegar
- 60ml (1 cup) honey
- 3 large eggs, beaten
Whisk together the sugar and mustard powder in a bowl. Add the vinegar and honey and whisk well. Pass through a fine mesh sieve.
Add beaten eggs and combine.
Put the bowl of mustard mixture over a pan of simmering water in a bain marie. Don’t allow the bowl to touch the hot water, as the eggs may scramble.
Cook the mustard over the water, whisking frequently until the mixture is thick and unctuous and has reached a temperature of 71C (160F).
Add mustard to sterilised jars and store in fridge for up to two months.
Adapted from Christopher Hirsheimer via Bon Appetit