| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Condiments | 6 | Servings | |
INGREDIENTS
| 1/2 | c | White Vinegar |
| 1/3 | c | Dry Mustard |
| 1/4 | c | Water |
| 3/4 | c | Brown Sugar |
| 2 | Eggs, beaten |
INSTRUCTIONS
In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and bring to a slow boil while stirring constantly. Cook and stir until mustard thickens, about 10 minutes. Yield about 12 oz. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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