I have at least five different kinds of mustard in my fridge at any given time. Good old hot English, wholegrain (great for salad dressings), Dijon (great for anything) and some gourmet ones with exotic ingredients like black truffle and Chablis. Sophisticated stuff.
And then I have the other kind. The one of my childhood, the one that grandma made – of mustard powder, eggs, sugar and vinegar. I used to slather it all over polony. These days I know better of course, what with being so sophisticated and all. Yup now I slather it all over ham. Sweet and tangy, I adored it as a kid, and I love it still. Here it is, gran’s old-fashioned, home-made mustard.
All you need is…
2 extra large fresh free range eggs
5 tsp mustard powder
2½ tbs white sugar
2½ tbs brown sugar
very generous pinch of salt
¼ cup cold water
5 tbs normal white vinegar
Combine the mustard powder, eggs and sugar and whisk until light, fluffy and pale. Add the water, salt and vinegar. Place in a double boiler or in a bowl that fits neatly on top of a saucepan of water. NB: do not let the bowl touch the water.
Cook whilst constantly whisking until the mustard is as thick as custard. Remove from the heat, cover the surface with cling film to prevent it discolouring and a skin forming and allow to cool to room temperature. Once cool, spoon into a jar, close and store in your fridge. It will keep in your fridge for at least a week, but the kids are likely to gobble it up sooner.
makes
1 jar
prep
5 min
cook
7 min
Print this recipe
Afrikaans
English
A must-try. Have you ever tried making mustard from mustard seeds as opposed to using the powder? Would love you to pioneeer that for us, Lizet.
So on it Kathleen. I was actually thinking about that at about 2 o’clock last night. Because thinking about food is way more fun than sleeping!
Lizette, I too remember mustard made with mustard powder! Thank you for this delicious sounding recipe. We’ve all got so fancy now with “gourmet” mustards, relishes etc, but these good old recipes stand the taste of generations! Yum!!!
Had some on a pastrami and gherkin sarmie for lunch today. It was gone in about two minutes 🙂