Joyce Goldstein

Square One Hot Mustard

Preparation info
  • Makes

    3½ cups

    • Difficulty

      Easy

Appears in
top 1000Back to Square One: Old-World Food in a New-World Kitchen
Back to Square One

By Joyce Goldstein

Published 1992

  • About

This is hot, sweet, and tart. It makes a wonderful addition to sauces and vinaigrettes and will enliven the stodgiest sandwich. It keeps for a few months: just stir before using if it has separated or settled a bit. You can make this in the food processor or with an electric mixer.

Ingredients

  • 8 ounces dry mustard
  • ½ cup distilled white vinegar
  • ½ cup

Method

Procedure

Whisk the mustard with the vinegar. ¼ cup of the water, the sugar, and the salt. Add the eggs one at a time, whisking well after each addition. Then add the oil, gradually at first and then in a steady stream, as for a mayonnaise. Taste and adjust the balance of sugar, salt, and vin