Ethel’s Famous Mustard

Ethel’s Famous Mustard

Ethel, whoever you are and wherever you are, I’ve lost your vital stats. I scrawled your recipe on a scrap of paper at least 15 years ago - a clue that your mustard was keen. And then I tucked it away. No date! No place! No hint who you are! A country inn vaguely comes to mind, but I can’t be sure. 

Regardless, a tip of the hat to Ethel, whose mustard is sweet, tangy, and very, very good. The original recipe made a lot - another clue that Ethel was or is the proprietor of a country inn. I’ve cut the recipe in half for normal family use. Or don’t: You may want to make a large batch to serve in your own country inn!

Ethel’s Famous Mustard

½ c. (125 mL) powdered mustard

½ c. (125 mL) rice wine vinegar

3 eggs, beaten

1 c. (250 mL) granulated sugar

3 tbsp. (45 mL) butter (no substitutes)

In small glass bowl or measuring cup, stir mustard into vinegar. Cover and set aside 2 hr. Whisk in eggs and sugar. Transfer to heavy saucepan. Whisk constantly over medium-low heat just until mixture comes to a boil. Remove from heat when thickened. Stir butter into hot mustard. Label and refrigerate in covered glass jars. Yields 1 c. (250 mL) 

Whisk beaten eggs into mustard mixture.

Whisk in sugar; cook until thickened. Add butter. Chill.