This classic Mississippi Delta hot mustard from Bayou Cuisine is not for the faint of heart - it's got real heat that'll clear your sinuses. But that's exactly what makes it so good on everything from ham sandwiches to roast beef. The two-day process is worth every minute for this creamy, fiery condiment."
Ingredients:
1 cup tarragon vinegar
1 cup Coleman's dry mustard
1 cup sugar
3 large eggs, beaten
Directions:
Place mustard and vinegar in a glass bowl in fridge overnight.
Next day cook the sugar and eggs (temper eggs) in a double boiler until well blended, whisk in mustard mixture. Cook whisking consonantly over simmering water until sauce is thick (5-7 minutes). Pour into mason jars and cool. Refrigerate.
A delicious mustard for all your sandwiches.
This is a classic.
Try this on a turkey, brie, apple sandwich.
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