Hot and Sweet Mustard

This is another recipe from college days. Great on a good, dense pumpernickel with a slice of onion - - sandwiches just like my German granddaddy and I used to have, except with greatly inferior mustard! This is good with meats (especially on corned beef for St. Patrick's Day dinner), on sandwiches, with a smoked oyster on a cracker, and all the other traditional uses of mustard.

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.


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marbeth@marthabeth.com