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Recipe Summary

Yield:
about 2 half pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.

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  • Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.

  • Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Mustard may be stored in refrigerator up to 3 months.

Source

Oxmoor House Homestyle Recipes

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