How to Make It
Step 1
Combine all ingredients, except eggs, in top of a double boiler; cover and let stand at room temperature 4 to 6 hours.
Step 2
Add beaten egg to reserved mixture, stirring well with a wire whisk. Cook over simmering water, stirring constantly, 8 minutes or until thickened.
Step 3
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.
Oxmoor House Homestyle Recipes
You May Like
