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