Bunko Mustard - cooking recipe

Ingredients
    1 (4 ounce) can dry mustard (Colman's)
    1 cup cider vinegar
    2 eggs
    1 cup sugar
    1/4 teaspoon salt
    1 1/2 cups mayonnaise
Preparation
    Mix together the dry mustard and vinegar and let stand overnight.
    Beat in the eggs, sugar and salt and cook in a double boiler until thick, then cool.
    Cool about 1 hour.
    When cool beat in the mayonnaise.
    For a stronger, hotter mustard you can use less mayonnaise, or more for a lighter, milder mustard.
    Store in refrigerator.

Leave a comment