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Mustard 13

A home-style Mustard 13 made with White Wine Vinegar, Flour, Salt, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4
• 2
• 1/2
• 1/3

Method (preview)

1. 1

   Combine vinegar and mustard in top of a non-aluminum double boiler (do not stir).

2. 2

   Cover and let stand at room temperature at least 8 hours.

3. 3

   Combine sugar, flour, and salt; gradually add to mustard mixture, stirring well with a wire whisk.

4. 4

   Blend in half & half.

5. 5

   Bring water to a boil; reduce heat and cook, stirring constantly until slightly thickened.

6. 6

   Gradually stir about 1/4 of hot mustard mixture into egg; quickly add to remaining hot mustard mixture, stirring constantly with a wire whisk.

7. 7

   Continue to cook over simmering water, stirring constantly until smooth and thickened.

8. 8

   Remove from heat, cool and spoon into 1/2 pint jars or airtight containers. Store in refrigerator. Stir well before serving. Yield