Soak mustard and vinegar together overnight. Add sugar. Stir well and add eggs. Cook in double boiler until thickened. Stir often.
By Robin from Washington, IA
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This sounds good! Years ago a friend told me to mix Coleman's dry English mustard with a little beer to go on large soft pretzels. I tried that but didn't like the texture; it was a bit rough. I tried a few simple tricks to make it smooth but couldn't get what I was looking for (except the flavor; that was great!). I expect the eggs would have done the trick. Vinegar and sugar (or honey?) sound good too.
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