| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Mustard, Fran |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Cider Vinegar |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Each black and white pepper |
| 3/4 |
c |
Champagne |
| 6 |
oz |
Dry Colemans Mustard |
| 1 |
|
Stick Butter |
| 3 |
|
Eggs beaten |
INSTRUCTIONS
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool. Add rest
of ingredients, beating in the eggs one at a time, and put on low heat and
bring to the boil stirring with a wire whisk all the time. Boil 5 minutes.
Bottle, cool, cap and put in the refrigerator.
If you use 2 large cans of mustard, which are 4 oz. each, add one more egg
and use a whole split of champagne (small bottle).
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98,
converted by MM_Buster v2.0l.
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