Our friend and neighbor Nancy Labb has become famous in certain circles for her homemade mustard. If you’ve never had fresh mustard, you’d swear there was horseradish in the mixture. Just goes to show old most jarred mustards available in the supermarket are. At cocktail parties, Nancy will serve this potent condiment with grilled linguiça, a perfect combination for peaked palates and a perfect foil for a glass of chilled crisp white wine.
Ingredients
- 1 cup mustard powder (Nancy prefers Colman’s)
- 1 cup apple cider vinegar
- ¾ cup sugar
- ¼ cup cold water (Colman’s Mustard insists on cold water)
- 2 teaspoons salt
- 1½ teaspoon dried dillweed
- 2 eggs, slightly beaten
Instructions
Mix the first six ingredients in the top of a double boiler. Cover and let stand for 4-6 hours.
Stir in eggs and simmer for 8-10 minutes.
Cool in the refrigerator in a glass or other non-reactive bowl for at least 24 hours before serving.
Recipe by Nancy Labb
