| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Brown sugar; packed |
| 1/4 |
c |
Dry Mustard; Keens or similar |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Turmeric |
| 1 |
ts |
Calvin's or whatever GOOD hot chile powder takes your fancy |
| 1 |
ts |
Olive oil |
| 2 |
|
Eggs |
| 1/3 |
c |
White vinegar |
| 1/3 |
c |
Water |
| 2 |
tb |
Dry sherry |
INSTRUCTIONS
Beat first seven ingredients in a medium saucepan, until smooth, then stir
in the vinegar and water, then stir over medium heat, until thick. Do not
let the eggs scramble, in other words, keep stirring, and keep the heat
low, in necessary, or do this over boiling water, if not accustomed to
making a good thick egg sauce. Before pouring into an 8 oz jar, add 2 tbls
dry sherry and mix in, or do this when the mustard is fairly cool, before
putting into a jar...you want to retain the alcohol in the sherry.
Once again, note that there is no salt, add your own if desired, but taste
it first. This mustard is best about three weeks later, and will keep in
the fridge almost indefinately....if it lasts!
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jul
25, 1999, converted by MM_Buster v2.0l.
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