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Categories:Viewed: 66 - Published at: 9 years ago
Ingredients
- 1/4 cup ground mustard, such as Colmans
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup white wine vinegar
- 1/8 teaspoon paprika
- 1/8 teaspoon turmeric
Method
- Place the ground mustard, sugar, and salt in a medium heatproof, nonreactive bowl and whisk to combine.
- Add the egg and whisk until smooth.
- Add the vinegar, paprika, and turmeric and whisk until combined.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
- Fill a medium saucepan with 1 inch of water and bring it to a bare simmer over low heat.
- Remove the plastic wrap from the mustard mixture, place the bowl over the simmering water, and cook, whisking constantly, until the mustard mixture has thickened to the consistency of olive oil, about 8 to 10 minutes.
- (Check to make sure the water isnt boiling by periodically removing the bowl from the saucepan using a potholder or dry towel.
- If the water is boiling, reduce the heat so the egg doesnt curdle.)
- Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely.
- Seal the container and refrigerate for up to 2 weeks.
