Recipe by Bergy
For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks
Top Review by spiritussancto
this was easier to make then i expected. you can't get tarragon vinegar here and i didn't have any tarragon so i crushed a half tsp of basil and a half tsp of rosemary with the salt and sugar in the mortar and pestle and mixed with the mustard powder, used free run eggs and white vinegar. as suggested i let it mellow overnight but it was not at all to my liking. i added 2 Tbs extra sugar and 1/4 tsp extra salt and still the underlying flavor here is BITTER. sorry but i couldn't eat this. maybe i just don't like french mustard.
Directions See How It's Made
- In a saucepan combine mustard, sugar& salt.
- Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
- Cool the put into a jar& refrigerate.