Title: Sweet Hot Mustard #1
Categories: Condiment
Yield: 6 Servings

1		(2-ounce) can dry mustard
1	c	Sugar
4		Eggs
1/2	c	Sherry vinegar or champagne wine vinegar
1/4	c	Dry sherry or brandy

Combine mustard and sugar in top of glass double boiler; beat in eggs, vinegar, and sherry. Place over boiling water; beat constantly at high speed of rotary or electric mixer for 5 minutes or until thick. (Mixture will almost double in volume.) Cool to room temperature; stir well, and pour into jars. Cover and store mixture in the refrigerator for up to 1 month. Yield: 3-1/2 cups.

Recipe from: Creative Ideas For Living Magazine. November 1984

From: Robert Miles Date: 08-25-98 (23:11) The Once And Future Legend (1) Cooking

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