1 c Malt (or tarragon)
vinegar
1 c Dry Coleman's mustard
2 Eggs
1/2 c Granulated sugar
Mix the
vinegar and mustard together and let stand overnight.
The next day, beat the 2 eggs with the sugar.
Add to the vinegar-mustard mixture and cook,
stirring, over low heat, until mustard thickens to the consistency of
mayonnaise.
Pour into jars, cool slightly, and refrigerate.
2 tbsp
yellow mustard seeds, coarsely ground
1/4 cup brown or yellow mustard powder
1/4 cup cold water
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon salt
Instructions
Grind the mustard seeds to the texture you desire. (There is no
"correct'" texture.) Mix the mustard powder and ground seeds with the
water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate
overnight before us ing.
I have opinions of my own -- strong opinions -- but I don't
always agree with them.
- George Bush