Sweet-and-hot mustard
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Recipe by: dac
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 oz Dry mustard 3 Eggs
1 c Vinegar 1 c Sugar
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9
Combine the dry mustard and vinegar in a small bowl with a cover.
Cover and refrigerate overnight.
Beat eggs and sugar until well blended. Add to mustard mixture and
pour into the top section of a double boiler. Keep water in lower
section just at simmer temperature. Cook, stirring constantly, until
thickened and smooth (about 7-8 mins). Pout into jar with a tight lid
and store in refrigerator. This is best if you allow it to mellow for
a day or two before using.
Makes about 2 cups.
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