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Homemade Mustard

Homemade Mustard

1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup water
2 egg yolks
1 cup sugar
3 teaspoons cornstarch

Dissolve mustard in vinegar. Stir in remaining ingredients until combined, and cook in a double boiler, stirring constantly, until it reaches the desired thickness (about 10 minutes). Pour into a container, cool, cover, and keep refrigerated.

4 Responses

  1. Jane – A few weeks.

    by Jaime McLeod on Apr 6, 2012 at 9:54 am

  2. How long can you store this in the fridge?

    by Jane on Apr 4, 2012 at 9:41 pm

  3. I have to make this for every Easter dinner to go with our ham.. It’s delicious but the only difference is that mine calls for butter. and whole eggs..

    by Elaine Schultz on Feb 28, 2012 at 4:08 pm

  4. Thank you Thank you Thank you! I have been looking for a good mustard recipe for quite some time. I have always loved mustard over ketchup; I will add some seed to this as well and maybe try a batch with wine vinegar. OH the options are gonna be fun!! This one has substance and I can’t wait to get into the kitchen and get busy!!!

    by Diane Bush on Feb 28, 2012 at 3:14 pm

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