Ingredients for Easy Homemade Bahai Mustard With Rum
- English Mustard Powder
- Tarragon Vinegar
- Dark Rum
- 2 large eggs
- 1/4 cup granulated sugar
- Unsalted Butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Easy Homemade Bahai Mustard With Rum
- In a medium bowl, combine 1/2 cup dry mustard powder with 1/2 cup white wine vinegar and 1/4 cup dark rum.
- Do not stir the mixture.
- Cover the bowl tightly and let it stand at room temperature for 5-12 hours.
- Set up a double boiler: Fill the bottom pot with enough water to come halfway up the sides of the top pot. Alternatively, place a heat-safe bowl on top of an inverted bowl in a larger pot, ensuring the water level is correct.
- Heat the water in the double boiler to hot, but not boiling (around 180°F/82°C).
- Add 2 large eggs to the mustard mixture, one at a time, whisking vigorously after each addition until fully incorporated.
- Gradually whisk in 1/4 cup granulated sugar until smooth. Then, beat in 2 tablespoons of unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook over low heat, stirring constantly, until the mustard thickens to your desired consistency (about 5-7 minutes). Be careful not to overcook, or the eggs will curdle.
- Remove from heat and immediately spoon the mustard into sterilized jars, leaving about 1/4 inch of headspace.
- Seal the jars tightly and let them cool completely before storing in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
311g
Fat
171g
Carbs
28g
