This stuff packs a horseradish punch!
1 4-oz can dry Coleman's brand mustard
3 eggs (no, don't use Eggbeaters here; sorry)
1 c cider vinegar
1/2 to 2/3 c brown sugar, or to taste
1 can Campbell's consommé, undiluted (-not- beef broth!)
You must you dry mustard; it must be Coleman's; and it must be Campbell's consommé.
Put wet ingredients in blender container first and finish with brown sugar and mustard. Process until no lumps.
Cook over low heat in a heavy pot about 45 minutes, stirring often. You can't hurry this step; sorry!
Pour into a covered container (with a good tight lid) and refrigerate. Yield: 1 quart.