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Champagne Mustard

2 c Sugar
1 1/2 c Cider Vinegar
1/4 ts Red pepper flakes
1/2 ts Each black and white pepper
3/4 c Champagne
6 oz Dry Colemans Mustard
1 Stick Butter
3 Eggs beaten

Heat vinegar and sugar to dissolve in large heavy saucepan. Cool. Add rest of ingredients, beating in the 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 minutes. Bottle, cool, cap and put in the refrigerator.

If you use 2 large cans of mustard, which are 4 oz. each, add one more egg and use a whole split of champagne (small bottle).

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