1 Cup Sugar
3 tsp. dry mustard
6 tsp. corn starch
1 tsp. salt
1/8 tsp. turmeric
1 Cup Vinegar
1 Cup Water - divided
Mom's Method (before Microwaves):
Mix eggs, sugar, cornstarch, mustard, turmeric, salt and 1/2 Cup of the water.
In a sauce pan, bring the other 1/2 Cup of water and the vinegar to a boil. Whisk the egg mixture slowly into the hot liquid. Cook over medium heat till nicely thickened.
My Method (since the dawn of Microwaves):
In an 8 Cup Pyrex dish whisk the eggs, add the dry ingredients and whisk gently into the eggs. Slowly stir in the water and the vinegar (all of it) and microwave on high for 2 minutes. Stir and return to microwave for another 3 - 4 minutes pausing it to stir every 30 - 45 seconds till smooth and thickened. I like to add a dollop (about 2 Tbsp.) of butter right after removing it from the microwave. Mix the butter in till melted.
To avoid a skin from forming while cooling - put a piece of plastic wrap right down onto the mustard surface.
When cool - store in a sealed glass container in the fridge. It will last for 1-2 weeks.
I love to have some of this mustard on hand to mix into my potato salad dressing - it adds a wonderful flavour to the salad.
This mustard is sometimes called "funeral mustard" because the Mennonite Churches in our area are known for serving this mustard sauce with cold cuts, fresh bread, cheese, pickles, celery and carrot sticks, and cupcakes as a simple meal at funerals.
Notice the cheerful kitchen towel (bottom right photo)! It was a surprise gift from a very special blogger friend - thank you Kathy!!!
Here is my Rhubarb week four picture - it's growing by leaps and bounds!!
|Rhubarb at four weeks!|