Note: Recipe may be doubled.
- 1/2 c. dry mustard
- 1/3 c. tarragon vinegar
- 1/4 c. sugar
- 2 tbsp plus 2 tsp butter or margarine
- 1/4 tsp salt
- 2 eggs, beaten
Sprinkle mustard in top of a double boiler; add vinegar. Do not stir; cover
and let stand overnight.
Add sugar, butter and salt to mustard mixture. Cook over boiling water until
butter melts, stirring occasionally. Gradually stir about 1/4 of hot mixture
into eggs; add to remaining hot mixture. Reduce heat to low; cook, stirring
constantly and rapidly, until mixture is thickened.
Cool and pour into airtight container; store in refrigerator up to one
month. About 1 c.
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Source: Southern Living '82
Submitted By: Ruth Burbage
Zesty Homemade Mustard