Maple Mustard

  • 1/2 cup dry mustard powder
  • 1/2 cup cider vinegar
  • 1/2 cup maple syrup
  • 2 egg yolks

In a small bowl, combine mustard powder with vinegar and let sit for at least 2 hours or overnight. In a small pot, bring some water to a simmer. Spoon mustard powder mixture into a large, heat-proof bowl. Add egg yolks and maple syrup, and whisk. Place bowl over pot of simmering water (creating a double boiler) and cook, stirring constantly until thickened. Transfer to a small container and let cool fully. Store in refrigerator. Makes 1 cup.