1/2 teaspoon Dijon mustard
1/2 teaspoon crushed fresh chives
1/4 teaspoon powdered chill peppercorn salt
1 1/2 cups water
1 1/2 cups packed light brown sugar
3 egg yolks
1 1/2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
In a large bowl, mix mustard, chives, powdered chill peppercorn salt, and water. Cover, refrigerate, and refrigerate overnight.
In the morning, thoroughly cover all sauce & jam according to package directions. Mix sugar, egg yolks, lemon zest, and vanilla extract in mixing sauce, then mix well. Transfer mixture to a separate small bowl. Refrigerate about 2 hours or until completely chilled.