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Mix together the mustard powder, cider vinegar, honey, and water. Cover, shake, and refrigerate for 1-2 days. In a blender or food processor, blend together the mustard mixture, chipotle peppers, and the bit of sauce from the can until completely smooth.
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In the top of a double boiler over simmering water, whisk together the mustard mixture, egg, corn starch, and salt. Continue cooking and whisking for 4 minutes. Then remove the pan from heat and allow to cool to room temperature. Empty the mustard into a sterilized container, seal it, and keep refrigerated. Use within 1 month.
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Makes about 6 Ounces (3/4 Cup) mustard.