Very hot swedish mustard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (2-oz) dry mustard |
| 2 | ounces | Garlic vinegar |
| 3 | ounces | Cream |
| 2 | Egg yolks | |
| 1½ | tablespoon | Brown sugar |
| 1½ | tablespoon | White sugar |
Directions
Mix all ingredients with a fork until smooth. Let stand overnight. This mixture gets hotter with age. Use sparingly. Keep refrigerated. Makes about 1-⅓ cups.
MRS POLLY MCDONALD PURVIS
MESA, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .