Recipe by mamakahuna
This is our family favorite. Grams makes it for all the family and puts it in a small brown crock for each of us. Yummy!!
Top Review by Sydney Mike
I've always been partial to honey Dijon mustard, but this one is giving it a run for the money ~ VERY, VERY NICE, & certainly a great keeper! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
Directions See How It's Made
- Soak mustard in the vinegar for several hours (overnight).
- Add sugar.
- Mix well.
- Add eggs 1 at a time
- Beat each into the mixture.
- Cook in double boiler on Medium High til it thickens up. Let cool. Will keep months in the refrigerator. It usually doesn't last that long. Great on ham, deli meats, cheese. We eat it on cheese sandwiches too.