Champagne Mustard 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
1/4 tsp: Red pepper flakes,
3/4 cup: Champagne,
1 Stick: Butter,
1 1/2 cup: Cider Vinegar,
1/2 tsp: Each black and white pepper,
6 ounce: 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
Source from luhu.jp
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
Source from luhu.jp