Mustard (overnight)

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

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