Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Malt (or tarragon) vinegar |
1 cup | Dry Coleman's mustard |
2 \N | Eggs |
½ cup | Granulated sugar |
Mix the vinegar and mustard together and let stand overnight. The next day, beat the 2 eggs with the sugar. Add to the vinegar-mustard mixture and cook, stirring, over low heat, until mustard thickens to the consistency of mayonnaise. Pour into jars, cool slightly, and refrigerate.
Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade Good News (Vol 3 No 9) From: Sean Coate <swcoate@...> Date: Fri, 10 Jan 1997 15:59:06 -0500