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)

  1. Pour vinegar over dry mustard and let stand for 3 hours.
  2. Heat mustard and vinegar in a double boiler.
  3. Add eggs, one at a time, whisking continuously.
  4. Then add sugar or honey while cooking.
  5. Add butter and whisk in well.
  6. Chill.

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