Hot Mustard!!

[SusanL]

OK, I just got my August issue last night, so this isn't a review. I am still pouring through -BUT- if you like really hot mustard, try Colmann's dry mustard (yellow tin), equal amount of water, and a pinch of sugar for really hot, knock your socks off mustard. We tried it at a deli, and I almost died from the heat. It is now a mainstay at our house.
Now, back to the August issue...

[Searcher]

HI Susan.
Coleman's makes a really spicy mustard already prepared too. It's about as expensive as the large can is and is usually found where the cans are. Here's a mustard recipe from HayDay Country Market that's also wonderful. It uses Coleman's and a lot of it!Dan's Mustard
1 cup loosely packed dry mustard(preferably Coleman's English mustard)
1 cup distilled white vinegar
2 large eggs
1 cup sugar (more to taste if needed)
1/2 tsp. kosher salt

In mixing bowl stir the mustard and 1/4 cup of vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking all the time until smooth. Beat the eggs in another mixing bowl. Add the salt and sugar and blend with an electric mixer on high speed until thick and lemony in color. Add this to mustard mixture and whisk to combine thoroughly. Taste at this point to see if you want more sugar. Pour into top of double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed until smooth, glossy, and thickened almost to the consistency of custard. Remove from the heat allow to cool and pour into a jar and refrigerate. Tightly covered this will keep well for months in the refrigerator.
Makes 2 cups

HayDay Country Market Cookbook

[SusanL]

I have printed out your recipe, we are now a Coleman addicts!!