I'll give you the original recipe and my changes to make it low carb.
- 1 - 2oz Can of mustard flour (or powder), Coleman's is one brand.
- Nowadays I buy it in bulk from the health food store, cheaper that way.
- 1 Cup of Malt Vinegar
- I don't use malt vinegar any longer due to my gluten sensitivity. Apple cider, red wine and other vinegars are just as good.
- 3 eggs
- 1 Cup of sugar
- Obviously I don't use sugar any longer. I use a combination of sweeteners or Splenda.
Now you can hate me a bit if you don't have a Sous Vide... put in your Sous Vide bath for 20 minutes or so at 150 degrees. Voila! No whisking like a maniac. I'm definitely going to be eating this hot, sweet mustard a lot more often now that I've seen how easy it is to do by sous vide.