Champagne mustard 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ¼ | teaspoon | Red pepper flakes |
| ¾ | cup | Champagne |
| 1 | Stick Butter | |
| 1½ | cup | Cider Vinegar |
| ½ | teaspoon | Each black and white pepper |
| 6 | ounces | Dry Colemans Mustard |
| 3 | Eggs beaten | |
Directions
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool.
Add rest of ingredients, beating in the eggs one at a time, and put on low heat and bring to the boil stirring with a wire whisk all the time. Boil 5 minutes. Bottle, cool, cap and put in the refrigerator.
If you use 2 large cans of mustard, which are 4 oz. each, add one more egg and use a whole split of champagne (small bottle).
From: Pat Stockett Date: 06-01-95 (159) Fido: Cooking