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LOCATION: Recipes >> Preserving >> Mustard 13

Print this Recipe    Mustard 13

ZESTY MUSTARD

3/4 c. white wine vinegar
2 tbsp. flour
3/4 c. half & half
1/3 c. dry mustard
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten

Combine vinegar and mustard in top of a non-aluminum double boiler
(do not stir). Cover and let stand at room temperature at least 8
hours. Combine sugar, flour, and salt; gradually add to mustard
mixture, stirring well with a wire whisk. Blend in half & half.
Bring water to a boil; reduce heat and cook, stirring constantly
until slightly thickened. Gradually stir about 1/4 of hot mustard
mixture into egg; quickly add to remaining hot mustard mixture,
stirring constantly with a wire whisk. Continue to cook over
simmering water, stirring constantly until smooth and thickened.
Remove from heat, cool and spoon into 1/2 pint jars or airtight
containers. Store in refrigerator. Stir well before serving. Yield:
2 (1/2 pints).

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