This mustard will keep for up to 3 months in a tightly closed container in the refrigerator.
1/2 cup dry mustard
1/2 cup white vinegar
1 large egg
1/3 cup honey
- Combine the mustard and vinegar in a small bowl; whisk to remove any lumps. Cover and let stand at room temperature for a least 4 hours or overnight.
- Pour the mustard mixture into a blender, add the egg and honey. Blend until smooth.
- In a double boiler over simmering water, cook the mustard mixture, whisking constantly, until the mixture thickens to a pudding consistency, about 5 minutes. Remove the top pan from the double boiler and let the mustard cool for about 5 minutes, stirring occasionally. Pour the mustard into a sterilized glass jar; cover and refrigerate.
Makes about 1 cup.
*You may substitute the egg with 1/4 cup cholesterol-free egg substitute.
Note: Dry mustard is finely ground mustard seeds. Try grinding your own dry mustard. Store it tightly covered in a dark, dry place for up to 6 months.