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