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LOCATION: Recipes >> Preserving >> Shanon, this is an interesting sharp mustard sauce that requires some

Print this Recipe    Shanon, this is an interesting sharp mustard sauce that requires some

cooking. Ingredients for one cup mustard are 4 ounces Coleman's english
dry mustard (the best); 1 cup cider vinegar; 2 eggs; 1/4 cup sugar, 1
teaspoon salt and 1/4 teaspoon dry tarragon (optional). Combine the
mustard and vinegar and soak overnight. Beat rest of ingredients and
add to mustard mixture. Cook over a double boiler (or over very low
heat) about five minutes until thick, stirring constantly to avoid
lumping. I have successfully canned this in a hot water bath for about
7-8 minutes processing, and it has kept indefinitely, in spite of the
eggs in the mixture. Three times this recipe yields about 6 1/2 pint
jars; 7 times equals about 14 1/2 pint jars.

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