Recipe by Dib's
You can make this in a pinch or give as a gift. Use the dry mustard of your choice.
Top Review by kellykins62
This recipe is open to botulism even if the eggs are cooked. It seems that pressure canning is in order; if there isn't enough acid base, it is not safe for consumption with a boiling water bath. The recipe sounds delicious, but I would use it as a refrigerated item to be safe.
Directions See How It's Made
- In the top of a double boiler over simmering water combine all the ingredients, stirring until smooth and well combined.
- Continue to cook for 10 minutes or until thick and smooth.
- Pour into clean, hot sterile jars and seal.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.