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This is nice on holiday leftover sandwiches......or fill pretty jars and give as gifts.
Piquant Mustard
1 cup dry mustard
2/3 cup dry white wine
1/3 cup tarragon vinegar
1/3 cup honey
2 Tablespoons water
.7 oz env garlic salad dressing mix
1-1/2 teaspoons salt
1/2 teaspoon garlic powder
2 eggs, slightly beaten
Mix ing except eggs over Bain. Let stand 4 to 6 hours at room temp. Stir in eggs. Cook over simmering water, stirring constantly, til thickened, 8 to 10 min. Pour into sterilized jars. Cool slightly; cover. Refrigerate at least 24 hours, no longer than 3 months.
Looks sooo good!
Looks yummy!
Thanks Liz