Denise’s Mustard


1 Cup Ground Yellow Mustard powder
1 Cup Champagne Vinegar, Red Apple Balsamic, or Traditional White Balsamic Vinegar
2 eggs
Pinch of Salt
1 Cup sugar


Stir the ground mustard and vinegar together and let stand overnight at room temp in a covered jar.
The next day, stir eggs, salt, and sugar into vinegar mustard mixture and cook in a double boiler for 15 mins until it thickens. It will set up more as it cools. Put into sterile jars.