Ingredients :
- 3 tablespoons dry mustard
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 3 eggs
- 4 ounces malt vinegar
- dash Tabasco sauce
- 2 tablespoons honey
- 1/4 cup brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1/4 cup cold water or beer, wine, hard cider, or fruit juice
- 1/2 cup white vinegar or vinegar of choice
- 3/4 teaspoon salt
Directions :
- In a medium bowl, whisk together mustard, sugar, and salt. Add eggs and whisk until smooth. Whisk in vinegar, Tabasco, and honey and beat until combined. Cover and refrigerate for 1 to 2 hours.
- Make a double broiler by setting a glass or metal bowl over a pot of gently simmering water (do not let the water touch the bowl). In the double boiler over medium-high heat, beat mixture until thick and creamy. Cover and return to the refrigerator until cold. Transfer to an airtight container, and store for up to 2 weeks.
- In a medium container with an airtight cover, add the brown mustard seeds, yellow mustard seeds, cold water, and vinegar. Stir to combine, cover, and refrigerate at least 8 hours or overnight.
- In a food processor or blender, pulse mustard seed mixture and salt until coarsely ground or desired consistency, about 1 minute.
- Transfer to a glass airtight container and allow to sit at room temperature until desired spiciness is reached, 1 to 2 days. Store in the refrigerator up to 2 weeks.
