1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
Sunday, August 31, 2008
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