Sweet-and-hot Mustard Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Dry mustard,
3: Eggs,
1 cup: Vinegar,
1 cup: Sugar,
Directions:
Recipe by: The Cooks Book of Uncommon Recipes - ISBN 0-940367-14-9
Combine the dry mustard and vinegar in a small bowl with a cover.
Cover and refrigerate overnight.
Beat eggs and sugar until well blended. Add to mustard mixture and
pour into the top section of a double boiler. Keep water in lower
section just at simmer temperature. Cook, stirring constantly, until
thickened and smooth (about 7-8 mins). Pout into jar with a tight lid
and store in refrigerator. This is best if you allow it to mellow for
a day or two before using.
Makes about 2 cups.
Source from luhu.jp
Combine the dry mustard and vinegar in a small bowl with a cover.
Cover and refrigerate overnight.
Beat eggs and sugar until well blended. Add to mustard mixture and
pour into the top section of a double boiler. Keep water in lower
section just at simmer temperature. Cook, stirring constantly, until
thickened and smooth (about 7-8 mins). Pout into jar with a tight lid
and store in refrigerator. This is best if you allow it to mellow for
a day or two before using.
Makes about 2 cups.
Source from luhu.jp
Tags
Condiments