PHIL'S MUSTARD

This recipe was given to me by a friend who got it from a friend who made the second friend promise he wouldn't pass it on. Whew! I had to beg to get it and promise never to tell friend one, who was also a friend of mine, that friend two had given me the recipe. Boy, am I glad I got it. This is my favorite mustard, hot and slightly sweet. It makes a nice alternative to the so-often-called-for Dijon mustard in so many recipes. I usually make four times this amount and give the mustard to my friends and neighbors at Christmas. (I save leftover bottles all year, but you can also buy small Mason jars at the grocery store.) One neighbor says his father always looks forward to it. I use it in salad dressings as well as on hotdogs. You will, too.

PHIL'S HOT MUSTARD

makes about 2 cups

 

1 C (4-oz) dry mustard, preferably Coleman's (English, and usually available in mustard-colored cans at your grocery store; at least at Eddie's in Roland Park)

1 C cider vinegar (not distilled)

1 C sugar

3 eggs

salt

 

1. Whip mustard and vinegar together and let the mixture stand overnight uncovered and not in the refrigerator.

 

2. The next day, beat together the sugar and the eggs with a pinch of salt. Then beat the sugar/egg mixture into the mustard/vinegar mixture.

 

3. Cook the mustard in the top of a double boiler (you may have to do this in batches), stirring constantly with a wooden spoon until thick, about 15 minutes.

 

4. Use a funnel to pour the mustard into jars. Allow to cool and then seal with tops.

 

The mustard keeps indefinitely, covered and chilled. I always have a jar of it in my refrigerator.