- 1 C. Mustard, Yellow Ground
- 1 C. Champagne White Wine Vinegar, Red Apple Balsamic Vinegar, or White Balsamic Vinegar
- 2 eggs
- Pinch of Sea Salt, Fine
- 1 C. Sugar
- Stir the ground mustard and vinegar together and let stand overnight at room temperature in a covered jar.
- The next day, stir eggs, salt, and sugar into vinegar mustard mixture and cook in a double boiler for 15 minutes until it thickens. It will set up more as it cools. Pour into sterile jars.
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