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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Byron's Mustard Recipe

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This recipe for Byron's Mustard is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. dry mustard (Coleman's)
1 1/3 c. cider vinegar
1 1/3 c. sugar
4 eggs
Directions:
Directions:
Blend dry mustard and vinegar. Mix well, then steep overnight in refrigerator, 24 hours is good. The mustard consistency is dependent on the length of time you let it steep - the longer the creamier.
Put in double-boiler. Add sugar and eggs then beat well. Cook over boiling water for 45 minutes, beating frequently with electric hand mixer. Remove from heat and place in 8 oz. canning jars. Store in refrigerator.
Number Of Servings:
Number Of Servings:
2-8 oz. jars
Preparation Time:
Preparation Time:
25 hours with only 50 minutes of work
Personal Notes:
Personal Notes:
My grandfather made this mustard and served it with wild pork.

 

 

 

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