hirsheimer's hot & sweet mustard

How To Make hirsheimer's hot & sweet mustard

• 1

  Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
• 2

  Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instant-read thermometer registers 160°F, about 5 minutes.
• 3

  Divide mustard among jars. Screw on lids and chill.
• 4

  DO AHEAD:
  Mustard can be made 2 weeks ahead.
  
  Keep refrigerated for up to 2 months.
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