Ingredients
- 2 eggs
- 3/4 c brown sugar
- 1/2 c vinegar (white)
- 3/8 c dry mustard
- 1/4 c water
In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and bring to a slow boil while stirring constantly. Cook and stir until mustard thickens, about 10 minutes. Yield about 12 oz. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92