Author: Babs Sossong
Ingredients
- cup dry mustard
- cup tarragon vinegar
- cup sugar
- egg yolks, beaten
- cup brown sugar
Instructions
- Combine dry mustard and vinegar in medium bowl.
- Cover and let and let stand at room temperature overnight.
- Transfer to saucepan.
- Add sugar and yolks and cook at low heat 30 minutes, stirring frequently.
- Remove from heat.
- Stir in prepared mustard.
- Pack into hot jars.
- Seal tightly.
- Cool and refrigerate up to 3 months.