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Hot
Sweet Mustard |
This mustard is great with gravlax and on ham sandwiches.
Soak one cup Coleman’s powdered mustard in one cup malt vinegar
overnight in a covered dish.
Next morning beat 3 eggs lightly, add one cup sugar to this.
Add to mustard and cook slowly in a double boiler until thick. Pour
into small jars when cool. Keep refrigerated.
-Nancy
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