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| BELLE'S HOT SWEET MUSTARD | |
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Excellent on pork chops or in ham sandwiches. 3 (1 1/8 oz.) cans dry mustard 1 tbsp. mustard seed (optional) 1 cup red wine vinegar 3 eggs 1 cup sugar Combine mustard with wine vinegar. Stir in mustard seeds (if using). Refrigerate overnight. The following day, beat eggs; add sugar. Mix with mustard in saucepan and stir over medium heat until thick, stirring constantly. Refrigerate. Put in small glass jars. Keeps well in refrigerator. Makes about 2 1/2 cups. Submitted by: Belle | |
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recipe reviews #179190
Phyllis (Virginia) says:
Would love to try this... but good grief! - sounds like a quantity for a restaurant. Would not use this amount in a couple of years! Will try to break down the recipe.
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