Shirley Schmidt's Mustard
- 1 4 ounce can Coleman's dry mustard
- 1 cup tarragon vinegar
- 6 eggs
- 1 cup sugar or 1/2 cup honey
- 1 stick butter (do not use margarine)
- Pour vinegar over dry mustard and let stand for 3 hours.
- Heat mustard and vinegar in a double boiler.
- Add eggs, one at a time, whisking continuously.
- Then add sugar or honey while cooking.
- Add butter and whisk in well.
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