|Sweet, Hot Mustard a la Doug.|
Beat first seven ingredients in a medium saucepan, until smooth, then
stir in the vinegar and water, then stir over medium heat, until thick.
Do not let the eggs scramble, in other words, keep stirring, and keep
the heat low, in necessary, or do this over boiling water, if not
accustomed to making a good thick egg sauce. Before pouring into an 8 oz
jar, add 2 tbls dry sherry and mix in, or do this when the mustard is
fairly cool, before putting into a jar...you want to retain the alcohol
in the sherry.
From: Doug Irvine
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