Arthur’s English Mustard
This is a version of the standard accompaniment to boiled and roasted meats in The British Empire and Ireland. I have adapted my own twists over the years. The egg adds some silkiness and a foil for the striking heat of the mustard. The vinegar brightens it and adds elegance. Both can be omitted. Beware, A little goes a long way!!!
1 Egg Yolk
1 Cup Coleman’s English Mustard
¾ Cup Water
¼ Cup Sparrow Lane Champagne Vinegar
2 Teaspoons Kosher salt
1 Teaspoon Sugar/Honey
Recipes don’t get much easier. Mix the egg yolk and mustard in a small bowl. Slowly stream in the water and vinegar while mixing until smooth a small whisk or fork. Season with salt. Some people add sugar or honey to ease the bite.
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