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La Belle Cuisine
Margaret's Hot Cooked Mustard
This became part of our holiday tradition due to the
fact
that it is
so wonderful on ham sandwiches.
1 cup (about two 2-ounce cans)
Colman's dry mustard
1 cup tarragon vinegar
2 teaspoons salt
3 eggs
1 cup sugar
In a glass bowl combine the dry mustard, vinegar and salt, mixing
well. Refrigerate the mixture overnight. The next day, beat together the eggs
and sugar
until combined very well. Stir in the mustard mixture. Heat in
the top of a double boiler
over simmering water, stirring constantly,
about 10 minutes or until thickened. Allow to cool. Pour mustard into
small glass jar with tight-fitting lid. Keeps
indefinitely in refrigerator.
(Thank you, dear Margaret! May you rest in peace.)
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