Alex's Recipes


Sibley Family Homemade Mustard


Powdered mustard is zingier and stays fresh. If you're looking for something a little livelier than Grey Poupon, here's how to make a better mustard.



1 cup Coleman's Mustard
1 cup MALT vinegar
1 cup sugar
3 whole eggs


Mash all lumps out of mustard--then measure. Make a smooth paste of mustard & vinegar, and let stand overnight. Next morning, beat the eggs until light, add sugar to them and beat until dissolved. Combine mustard & vinegar mixture with eggs & sugar. Mix well & cook in double boiler until it thickens.

Stores as well in refrigerator as any prepared mustard from market shelves.






Return to RECIPES Intro

files in this directory: 218