Champagne mustard 2
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Recipe by: nilayda
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 c Sugar
1/4 ts Red pepper flakes
3/4 c Champagne
1 Stick Butter
1 1/2 c Cider Vinegar
1/2 ts Each black and white pepper
6 oz Dry Colemans Mustard
3 Eggs beaten
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool.
Add rest of ingredients, beating in the eggs one at a time, and put
on low heat and bring to the boil stirring with a wire whisk all the
time. Boil 5 minutes. Bottle, cool, cap and put in the refrigerator.
If you use 2 large cans of mustard, which are 4 oz. each, add one
more egg and use a whole split of champagne (small bottle).
From: Pat Stockett Date: 06-01-95 (159) Fido:
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