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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 9 |
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This is from The Frugal Gourmet Celebrates Christmas . I made the entire Swedish Winter Feast for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated. Ingredients:
1 (4 ounce) can dry coleman's dry mustard |
1 cup malt vinegar |
1 cup sugar |
6 eggs, beaten |
Directions:
1. In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
2. Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
3. Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
4. Store in refrigerator.
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