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Foodgeek: |
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Rating: |
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Servings: |
4 jars |
Prep. Time: |
:15 |
Total Time: |
:30 |
Ingredients: |
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5 tbsp. fresh dry mustard powder
1-1/2 cups C&H granulated sugar
3 eggs
2 sticks Blue Bonnet margarine or salted butter
1/2 cup white vinegar
4 tbsp. Gold-Medal gravy flour *
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Directions:
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Bring a double boiler to a boil; lower heat to medium-low and put butter into top pan. In another dry bowl, combine dry ingredients and set aside. Note: only use 1/2 of the gravy flour.
In another bowl, lightly whisk together eggs and vinegar just until blended, no need to make whipped eggs. Gently pour mixture into double boiler top pan. Lightly stir mixture with spatula.
Gradually add dry ingredients to double boiler; stir with whisk until velvety smooth. To thicken up the sauce, add more gravy flour.
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This mustard recipe was handed down to me on a handwritten recipe card from my Grandma about 30 years ago. Everytime I make it, I can't keep it around. You can literally it right out of the jar. Easy to make and easy to eat!
The thickness I try to get is so it isn't dripping off a utensil. It will stiffen up more in the fridge, but not alot. If you over do it, it will be like paste. You may want to try a test batch to see what you like. This recipe makes about 3 1/2 or 4 8oz. canning glass jars.
* Using any other flour will add flour lumps. I highly recommend the Gold Medal Gravy Flour.
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