This recipe is something that has been very near and dear to my taste buds for several years. Yes, if you use a nice mustard power with some kick, this really is a Sassy Condiment.
Mrs. Allen, from Germany, was very gracious in giving me this recipe. My family and friends have thanked her many times though I don’t think the words have ever reached her ears. It is quick and simple but it does need an overnight sitting period.
Mix together 1 cup of mustard powder and 1 cup of white vinegar.
I use Penzy’s Regular Mustard
Cover and let sit overnight.
In a non-reactive pan, beat 2 large eggs with a whisk
add 1 cup of sugar and 1 pinch of salt,
add the mustard and vinegar slurry,
whisk until there are no little lumps.
Bring to a boil on the stove and cook until it coats the back of a spoon.
Be careful here! When this concoction boils, it spits!
Pour into hot, clean jars.
A little trick I learned years ago, when you pour something hot into a glass jar, put a spoon in the jar and pour the hot liquid directly on the bowl of the spoon. It helps to reduce the shock to the glass.
This is so good on many things but one of my favorite is a grilled bratwurst with sauerkraut and this zippy mustard. I take that back! I have another favorite too! It’s awesome with a Bierocks!
Authentic German Mustard
1 cup powdered mustard
1 cup white vinegar
2 large eggs, beaten
1 cup granulated sugar
1 pinch salt
In a bowl, combine the mustard and vinegar. Cover and let sit overnight.
In a non-reactive pan, combine the remainder of the ingredients. Bring to a boil until the mixture coats the back of a spoon. Pour into jars. Allow to cool, then refrigerate.
Note: Please use sparingly until you know the heat level of this sassy condiment.