|Ethel’s Famous Mustard|
Regardless, a tip of the hat to Ethel, whose mustard is sweet, tangy, and very, very good. The original recipe made a lot - another clue that Ethel was or is the proprietor of a country inn. I’ve cut the recipe in half for normal family use. Or don’t: You may want to make a large batch to serve in your own country inn!
Ethel’s Famous Mustard:
½ c. powdered mustard
½ c. rice wine vinegar
3 eggs, beaten
1 c. granulated sugar
3 tbsp. butter (no substitutes)
In small glass bowl or measuring cup, stir mustard into vinegar. Cover and set aside 2 hr. Whisk in eggs and sugar. Transfer to heavy saucepan. Whisk constantly over medium-low heat just until mixture comes to a boil. Remove from heat when thickened. Stir butter into hot mustard. Label and refrigerate in covered glass jars. Yields 1 c.
|Whisk beaten eggs into mustard mixture.|
|Whisk in sugar; cook until thickened. Add butter. Chill.|