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    Red Hot Mustard

    1/4 cup dry mustard
    1/2 cup cider vinegar
    2 teaspoons sugar
    1/4 teaspoon salt
    1 teaspoon celery seed
    2 egg yolks, well beaten

    Thoroughly whisk mustard, vinegar, sugar, salt, and celery seed. Then whisk in the egg yolks. Mix well.
    Pour into top of a double boiler.
    Cook over simmering water, whisking all the time until thick, 3 to 5 minutes.
    Store in refrigerator
    Makes 2/3 cup


 

 

 

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