Ingredients

  • 4 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 2 ounces dry mustard
  • 1 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried tarragon, crushed
  • 1/2 cup butter or margarine, melted

Directions

Combine all ingredients in top of double boiler over simmering water. Whisk constantly until thickened. Cool; pour into decorative containers with tight fitting lids. Store in refrigerator.


2 cups.

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Hot and Sweet Tarragon Mustard