Champagne Mustard

1. 1

   Heat vinegar and sugar to dissolve in large heavy saucepan.

2. 2

   Cool.

3. 3

   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.

4. 4

   Boil 5 minutes.

5. 5

   Bottle, cool, cap and put in the refrigerator.

6. 6

   If you use 2 large cans of mustard, which are 4 oz.

7. 7

   each, add one more egg and use a whole split of champagne (small bottle).

* Per serving · 4 servings · Values may vary.

No additional tips available.