Prep time:
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Cook time:
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Total time:
240 minutes
If the entrée is the star of the meal, condiments are the backup singers - enhancing the dish's flavor without stealing the spotlight. That just might change when you serve this creamy, piquant mustard. As much a sauce as an accompaniment, it has a million uses. I love it as a dip for crudités, as a sauce to spoon over chicken, pork, ham, fish, or steamed broccoli, or as a condiment for hot dogs, sausages, and pretzels.
Ingredients
- 1 cup dry Coleman Mustard
- 1 cup apple cider vinegar
- 1 cup sugar
- 2 egg yolks
Directions
- Mix dry mustard and apple cider vinegar in a heatproof bowl and let sit for 2 hours.
- Whisk in sugar and egg yolks. Place the bowl over a pot of simmering water, but do not let the bowl touch the water. Cook slowly 1 hour, stirring occasionally.
- Let cool and pour into jars.
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