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Recipe by: thomase
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See below ingredients and instructions of the recipe
1/2 c White Vinegar
1/3 c Dry Mustard
1/4 c Water
3/4 c Brown Sugar
2 Eggs, beaten
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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