1/2 cup dry mustard
1/2 cup mustard seed (any or all colors)
1/2 cup water
1 cup cider vinegar
1 cup white wine vinegar
1 large clove garlic, crushed
1/2 teaspoon each ground cinnamon, ginger, and allspice
2 teaspoons salt
3 tablespoons dark brown sugar
5 egg yolks
1. In a small mixing bowl, combine mustards and water. Whisk well to break up any lumps in the dry mustard and set aside.
2. In a large mixing bowl, combine remaining ingredients except egg yolks. Whisk together and blend in mustard and water mixture from other bowl. Let stand for at least 1 hour.
3. Pour mustard into a food processor and blend to a thin, grainy paste.
4. In a large, non-reactive saucepan (not aluminum or copper) over medium-low heat, bring mustard to a gentle simmer for about 10 minutes, stirring often. Do not allow mustard to boil or it will become bitter.
5. Increase heat slightly and add egg yolks, one at a time, whisking constantly until mustard becomes thicker and very creamy. Remove from heat when a consistency similar to thin pudding is reached. The mixture will continue to set up as it cools.
6. Mustard can be canned in sterile Mason jars or stored in the refrigerator for up to one week. This recipe makes approximately 2 1/2 cups.
7. Try dividing mustard into several small containers and add different herbs or flavors to each. Any fruit jam, honey, horseradish, fresh grated ginger, pepper, wasabi, tarragon, basil, dill, and many other additives can make delicious variations.
