Yield: 1½ cups.
1 cup light brown sugar
3 tablespoons dry mustard
3 large eggs, beaten
1 cup rice vinegar
½ teaspoon kosher salt
In a saucepan, combine all ingredients and whisk until well incorporated. Cook over medium heat, stirring often, until mixture begins to thicken, about 10 minutes. Do not allow mixture to boil.
Remove from heat and strain mustard through a fine sieve to remove any lumps.
Place in a clean glass jar and let cool. Seal with lid and refrigerate until ready to use. Mustard may be refrigerated for up to 1 month.
The ever-popular Pinecone Pathways Program returns on March 20! The Pinehurst, Southern Pines, Aberdeen Area CVB invites you to once again join the hunt for one of 100 limited-edition StarWorks glass pinecones currently hidden along Moore County trails through April 22.
From the stone that built Mount Airy, one man shapes a living story of community.
Snow in North Carolina may be fleeting, but when it falls, the state settles into a peaceful pause.
A long-forgotten series of recordings from 1925 puts a new spin on the beginnings of one of our most enduring music genres.
In tight-knit Southern circles, recipes get around. The ones that impress find their place in community cookbooks, local encyclopedias of care and feeding.
