Perfectly balanced sweet hot mustard which can also be used as dipping sauce to finish off a flavor combo that only a really good sweet hot mustard can do.
Author: Portlandia Pie Lady
Ingredients
4eggs,lightly beaten
1/4cupgranulated sugar
1/4cuphoney
1/2 cupground dry mustard
1cupapple cider vinegar
1teaspoonseason salt
1/2 teaspooncayenne pepper (increase to 1 teaspoon for very hot mustard)
1/2 teaspoonblack pepper
1/2 teaspoon dried basil
1/4teaspoondried dill
pinchofanise
Instructions
In a mixing bowl combine eggs, sugar, honey, and vinegar. Whisk by hand or with electric mixer to thoroughly beat eggs.
Pour through a sieve into a saucepan, this will catch the white "stringy" parts of egg. (I am a texture-sensitive gal so this is an important step in making a smooth premium mustard).
Whisk in the dry mustard and all remaining spices. Pour into a medium size saucepan and cook over medium heat whisking constantly until thickened. (About 3 to 5 minutes).
Pour into bowl to cool. Store covered in jar or container in refrigerator.