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Champagne Mustard Recipe

by Global Cookbook

Ingredients

2 c. Sugar 1 1/2 c. Cider Vinegar 1/4 tsp Red pepper flakes 1/2 tsp Each black and white pepper

3/4 c. Champagne 6 ounce Dry Colemans Mustard 1 stk Butter 3 x Large eggs beaten

Directions

1. Heat vinegar and sugar to dissolve in large heavy saucepan. Cold. Add in rest of ingredients, beating in the Large eggs one at a time, and put on low heat and bring to the boil stirring with a wire whisk all the time. Boil 5 min.
2. Bottle, cold, cap and put in the refrigerator.
3. If you use 2 large cans of mustard, that are 4 ounce. each, add in one more egg and use a whole split of champagne (small bottle).

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