Mrs. G's Vineyard Honey Mustard

During college summer vacations prior to law school, I worked on Martha’s Vineyard as a live-in cook for a widow I called “Mrs. G.” She and I would meet each morning to plan the day’s meals. She asked me to prepare many of her favorite recipes and I shared some of mines with her. After our morning meetings, I would visit the island markets and farms to source the freshest, local ingredients possible, return to serve lunch, then head off to her private beach for a few hours before returning to prepare dinner. Not a bad gig for a college kid.

Lambert’s Cove Beach

Mrs. G enjoyed an active social life, frequently joining friends like Julia Child for cocktail hour or dinner. When not hosting or attending a dinner party, she preferred eating alone with a good book in the formal dining room off the kitchen. She appreciated that I garnished and presented her meals with the same level of attentiveness when she ate alone as when she entertained for foreign dignitaries or celebrities and I had fun adding a little flair to each meal.

I suspect Julia Child did not have a college student preparing dinner for her guests, but I was grateful that Mrs. G did. I enjoyed that job and took from it many fond memories and a few great recipes. The following recipe is one of the greats. Mrs. G enjoyed it on her grilled cheddar cheese sandwiches and so do I. I don’t know the recipe’s origin beyond the index card in Mrs. G’s recipe box, but I have modified it slightly to my taste. I hope you enjoy this little taste of the Vineyard.

MRS. G’S VINEYARD HONEY MUSTARD

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INGREDIENTS

1 cup tarragon vinegar
1 can Campbell’s beef consommé
3 tablespoons honey (optional)
4 fresh eggs, beaten
8 ounces Coleman’s dry mustard
1 cup light brown sugar, packed
2 tablespoons flour

LET’S MAKE IT!

Over a double boiler on medium-low heat, add the liquid ingredients, whisking until well combined. Add dry ingredients and whisk constantly until mixture thickens, approximately 5 minutes.

When thick, remove from heat and allow to cool. Transfer to sterilized jars and refrigerate until ready to use.

My homemade macaroni and cheese always contains a healthy dollop of this mustard to add a little zip and a lot of flavor. It’s great in deviled eggs and alone as a pretzel dip.

I hope you try this recipe with fresh eggs from your backyard chickens and if you do not have pet chickens, that some day you will.

Kathy Shea Mormino

Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on

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During college summer vacations prior to law school, I worked on Martha’s Vineyard as a live-in cook for a widow I called “Mrs. G.” She and I would meet each morning to plan the day’s meals. She asked me to prepare many of her favorite recipes and I shared some of mines with her. After our morning meetings, I would visit the island markets and farms to source the freshest, local ingredients possible, return to serve lunch, then head off to her private beach for a few hours before returning to prepare dinner. Not a bad gig for a college kid.

Lambert’s Cove Beach

Mrs. G enjoyed an active social life, frequently joining friends like Julia Child for cocktail hour or dinner. When not hosting or attending a dinner party, she preferred eating alone with a good book in the formal dining room off the kitchen. She appreciated that I garnished and presented her meals with the same level of attentiveness when she ate alone as when she entertained for foreign dignitaries or celebrities and I had fun adding a little flair to each meal.

I suspect Julia Child did not have a college student preparing dinner for her guests, but I was grateful that Mrs. G did. I enjoyed that job and took from it many fond memories and a few great recipes. The following recipe is one of the greats. Mrs. G enjoyed it on her grilled cheddar cheese sandwiches and so do I. I don’t know the recipe’s origin beyond the index card in Mrs. G’s recipe box, but I have modified it slightly to my taste. I hope you enjoy this little taste of the Vineyard.