Clydeene's Champagne Mustard
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2/3 cup champagne vinegar
2/3 cup (2 ounces) Coleman’s mustard (ground)
3 eggs
1 cup sugar
Mix eggs and sugar together. Then add to the vinegar and mustard in a saucepan. Cook slowly stirring constantly until mixture thickens. Pour into jar and refrigerate.
Make about 1 pint.
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