Champagne mustard 2

1 servings

Ingredients

Quantity Ingredient
2 cups Sugar
¼ teaspoon Red pepper flakes
¾ cup Champagne
1 Stick Butter
1½ cup Cider Vinegar
½ teaspoon Each black and white pepper
6 ounces Dry Colemans Mustard
3 Eggs beaten

Directions

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: Cooking

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