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Ingredients
- 1/2 c. Brown sugar, packed
- 1/4 c. Dry Mustard, Keens or possibly similar
- 1 Tbsp. Flour
- 1/4 tsp Turmeric
- 1 tsp Calvin's or possibly whatever GOOD warm chile pwdr takes your fancy
- 1 tsp Extra virgin olive oil
- 2 x Large eggs
- 1/3 c. White vinegar
- 1/3 c. Water
- 2 Tbsp. Dry sherry
Directions
- Beat first seven ingredients in a medium saucepan, till smooth, then stir in the vinegar and water, then stir over medium heat, till thick. Don't let the Large eggs scramble, in other words, keep stirring, and keep the heat low, in necessary, or possibly do this over boiling water, if not accustomed to making a good thick egg sauce. Before pouring into an 8 ounce jar, add in 2 tbls dry sherry and fold in, or possibly do this when the mustard is fairly cold, before putting into a jar...you want to retain the alcohol in the sherry.
- Once again, note which there is no salt, add in your own if you like, but taste it first. This mustard is best about three weeks later, and will keep in the fridge almost indefinately....if it lasts!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 735 | |
| Calories from Fat 150 | 20% |
| Total Fat 16.92g | 21% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 417mg | 139% |
| Sodium 886mg | 37% |
| Potassium 472mg | 13% |
| Total Carbs 123.08g | 33% |
| Dietary Fiber 2.4g | 8% |
| Sugars 110.67g | 74% |
| Protein 16.16g | 26% |
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