Does anyone have a good "hot mustard" to serve with corned beef and cabbage?

B

barbara-in-va

Well-known member
Either a good brand or a recipe for a homemade one? I am doing St Pats tomorrow for about 15 folks and want some good hot mustard to go with it.

PS--just for grins: this is a roatating group dinner. One member is VERY picky. When I emailed out the time, place and menu within 10 minutes I got an email from Mr. Picky. "There isn't anything on this menu I can eat." (Meaning he doesn't like any of it--it's corned beef cabbage, potatoes and carrots--what's not to like!!!) He offered to bring a box of mac and cheese to fix for himself in the next sentence.....I told him I would roast him a chicken breast....

 
I enjoyed this one rec: Hot and sweet mustard from epi

Hirsheimer mustard

by Melissa Hamilton and Christopher Hirsheimer
Slather on sandwiches, and serve alongside ham or sausages.
Yield: Makes 2 cups

3/4 cup (packed) light brown sugar
1 4-ounce tin Colman's mustard powder
1 cup good-quality apple cider vinegar
1/4 cup honey
3 large eggs, beaten to blend

Special equipment:Four clean 4-ounce jars

Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.

http://www.epicurious.com/recipes/food/views/Hirsheimers-Hot-Sweet-Mustard-51134430

 
You must log in or register to reply here.
Back
Top