Yield: 1 servings
|½ cup||Brown sugar; packed|
|¼ cup||Dry Mustard; Keens or similar|
|1 teaspoon||Calvin's or whatever GOOD hot chile powder takes your fancy|
|1 teaspoon||Olive oil|
|⅓ cup||White vinegar|
|2 tablespoons||Dry sherry|
Beat first seven ingredients in a medium saucepan, until smooth, then stir in the vinegar and water, then stir over medium heat, until thick. Do not let the eggs scramble, in other words, keep stirring, and keep the heat low, in necessary, or do this over boiling water, if not accustomed to making a good thick egg sauce. Before pouring into an 8 oz jar, add 2 tbls dry sherry and mix in, or do this when the mustard is fairly cool, before putting into a jar...you want to retain the alcohol in the sherry.
Once again, note that there is no salt, add your own if desired, but taste it first. This mustard is best about three weeks later, and will keep in the fridge almost indefinately....if it lasts! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jul 25, 1999, converted by MM_Buster v2.0l.