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Mustard (Overnight)

1 c Malt (or tarragon) vinegar
1 c Dry Coleman's mustard
2 Eggs
1/2 c Granulated sugar


Mix the vinegar and mustard together and let stand overnight. The next day, beat the 2 eggs with the sugar. Add to the vinegar-mustard mixture and cook, stirring, over low heat, until mustard thickens to the consistency of mayonnaise. Pour into jars, cool slightly, and refrigerate.


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