Ingredients

• 3/4 cup (packed) light brown sugar
• 1 4-ounce tin Colman's mustard powder
• 1 cup good-quality apple cider vinegar
• 1/4 cup honey
• 3 large eggs, beaten to blend
• **Special equipment:**Four clean 4-ounce jars

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Instructions

1. Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
2. Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
3. Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.