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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup vinegar |
2 (1.12-ounce) cans dry mustard |
3 eggs, well beaten |
1 cup sugar |
dash of salt |
Directions:
1. Combine vinegar and mustard in a small non-aluminum saucepan; mix well. Cover and refrigerate overnight.
2. Add beaten egg, sugar, and salt to reserved mixture; stir. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thickened, stirring well.
3. Quickly ladle mustard into hot sterilized jars. Cover with a metal lid, and screw band tight. Refrigerate 24 hours before serving. Mustard may be stored in the refrigerator up to 2 weeks. Serve with meats.
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