This recipe goes well with pork and sausages, especially Teutonic and varieties such as Thuringer, hunter and summer sausages. The mustard can be refrigerated in an airtight container for up to 1 month.
Servings: 1 cup
- 2 tablespoons dry mustard, such as Colman's
- 3 large eggs, yolks-only
- 1/2 cup unsweetened cranberry juice
- 3 tablespoons white wine vinegar
- 1/4 teaspoon salt, or more to taste
- 1/2 tablespoon Worcestershire sauce
- 2 tablespoons light light brown sugar
- 1 pinch cayenne pepper
- 3 tablespoons dried tart cherries, finely chopped
Combine all the ingredients except the cherries in a large heat-proof bowl set over a medium saucepan with a few inches of barely boiling water. Cook for about 15 minutes, whisking continuously but gently, until the mixture is thickened and smooth; a whisk drawn through the mustard should leave a line. (Do not beat it too vigorously, or it will become frothy.) Remove from the heat and add the cherries, stirring to combine. Taste and adjust the seasoning as necessary. Cover and refrigerate to chill thoroughly.
Adapted from "Charcuterie: The Craft of Salting, Smoking and Curing," by Polcyn and Michael Ruhlman.
Tested by Bill Hollyer.
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