Cooked Mustard

Name: Cooked Mustard
Yield: Approximately ½ cup
Ingredients: ⅛ teaspoon turmeric; ⅛ teaspoon cloves; cayenne pepper (optional—to add more heat); 4 tablespoons dry mustard; 1 egg yolk, beaten; ⅛ teaspoon salt; 2 tablespoons water or orange juice; 2 tablespoons water or orange juice; 1 teaspoon sugar, brown or white; ¼ cup cider vinegar; 1 teaspoon sugar, brown or white; 1 teaspoon sugar, brown or white

Preparation info

Approximately
½
cup

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This is a very mild mustard and a good place for experimentation.

Ingredients

4 tablespoons dry mustard
¼ cup cider vinegar
1 teaspoon

Sauce
Condiment
Gluten-free
Vegetarian

Method

Mix the dry mustard, vinegar, sugar, and salt, and let stand for 2 hours.
Beat the egg yolk with the water or orange juice, turmeric, and cloves. Combine with the first mixture.
In the top of a double boiler, cook over hot water, stirring constantly, until thick. Store in the refrigerator and use within 2 or 3 weeks.