| 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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