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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a variation on this mustard when it has just cooled add 4 tsp drained rinsed & crushed green peppercorns. To keep an opened jar of mustard fresh longer put a slice of lemon on top & close. Be careful how long you store a mustard that has eggs in it - you are safe for at least 2 weeks Ingredients:
1/3 cup dry mustard |
1 tablespoon sugar |
1/4 teaspoon salt |
2 eggs, beaten |
2/3 cup tarragon vinegar |
Directions:
1. In a saucepan combine mustard, sugar& salt.
2. Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk.
3. Cool the put into a jar& refrigerate.
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