- 1 4 oz. can Coleman dry mustard
- 1¼ cup apple cider vinegar
- 2 eggs
- 1 cup sugar
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Vegetarian, Family Favorites
Start to Finish:
Slowly mix dry mustard and apple cider vinegar. Let mixture stand at least 4 hours.
After four hours, beat 2 eggs using a hand beater on high for about 30 seconds until frothy. Add 1 cup sugar and mustard mix to egg. Stir, and put the mixture in the top of a double boiler.
Put about an inch of water in the bottom of the double boiler. Make sure the water is not touching the bottom of the double boiler.
Put burner on high to get the water in the double boiler boiling (you should be able to hear it when it starts to boil), then reduce to a simmer for an hour, uncovered.
Transfer into small jars and refrigerate. The mustard will keep in the refrigerator for up to a year.
If you don't have a double boiler, you can put a metal bowl over an inch of simmering water in a sauce pan.
Try serving with salted crackers (Lindsay's favorite are Wheat Thins Multigrain Toasted Crips), Havarti cheese, and a slice of salami for a perfect bite!
Small jars with tightly sealed lids
Double boiler or metal bowl