Many years ago I worked evenings with a nurse by the name of Menna Reed. She was a great one to work with and a very good nurse. We shared a lot of recipes back and forth. Here is one I always loved. If you like a HOT mustard, this one is for you! You could add grated horseradish if like a horseradish mustard. Good stuff!
2 cans Colman Dry Mustard (4 oz total)
1 cup wine vinegar, white or red, doesn't matter
Mix these well and let stand covered over night.
Next day ass:
1 cup white sugar
2 eggs
Place in a double boiler and stir until thickened. Remove from the heat and add 1/2 cup honey. Put in jars and store in the refrigerator. Keeps in fridge for up to one month. Enjoy!
