Ingredients
- 2 eggs
- 170 gr brown sugar
- 120 ml vinegar (white)
- 80 ml dry mustard
- 60 ml 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 dozen oz. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 0.08695652173913