Cherry Mustard

I had a wonderful condiment when I ate at Luke in New Orleans--cherry mustard. It was served with a chocon de lait sandwich, and was a wonderful balance of sweet and tart. John Besh included the recipe in his cookbook, and since I am going back to New Orleans next month, I started thinking of some of the great food I had last summer there.
* 1/4 cup cherry juice (no sugar added)
* 1/4 cup ground mustard, such as Colman’s
* 2 tablespoons white wine vinegar
* 1 tablespoon packed light brown sugar
* 1/4 teaspoon kosher salt
* 1/4 teaspoon Worcestershire sauce
* 1 large egg
* 1 large egg yolk
* 2 tablespoons finely chopped dried cherries
1. Combine the cherry juice, ground mustard, vinegar, brown sugar, salt, and Worcestershire sauce in a medium heatproof, nonreactive bowl and whisk until smooth. Add the egg and egg yolk and whisk until evenly combined. Cover tightly with plastic wrap and refrigerate for 2 hours.
2. Fill a medium saucepan with 1 inch of water and bring to a bare simmer over low heat. Remove the plastic wrap from the bowl of mustard and place the bowl over the simmering water. Cook, whisking constantly, until the mustard has thickened to the consistency of olive oil, about 10 minutes. (Check to make sure the water isn’t boiling by periodically removing the bowl from the saucepan using a potholder or dry towel. If the water is boiling, reduce the heat so the eggs don’t curdle.)
3. Remove the bowl from the saucepan, add the dried cherries, and stir to combine. Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely.