1 C dry mustard
1 C MALT vinegar
3 lg eggs
1 C sugar
Put mustard in top of non-aluminum double
Boiler, gradually stir in vinegar. Cover and
Let stand overnight
In med. Bowl, beat eggs and sugar until light
and fluffy . Stir into mustard mixture. Cook
over boiling water, stirring constantly, until
thickened. This takes about 20 minutes.
Refrigerate at least 3 days before using.
Keeps in refrigerator up to 1 month.
Makes 2 cups.
I saw this recipe in a newspaper article many
years ago. Makes excellent gifts.!!!
We have never bought anything that comes
close to this flavor.
I use the dried beef jars (Hormel?) and get
About 5 jars @ batch.
Robbie
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