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Recipe: English Mustard

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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