I like this on cold chicken or pork. Others like it on corned beef.
It's also a good to use with fish.
Mix 1 cup white vinegar with 1 cup dry mustard and let it set
overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
hefty pinch of salt. Bring to a slow boil and cook until it coats the
spoon, stirring constantly. Cool and refrigerate.

Janet US

"Janet Bostwick" > wrote in message
...
>I like this on cold chicken or pork. Others like it on corned beef.
> It's also a good to use with fish.
> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
> hefty pinch of salt. Bring to a slow boil and cook until it coats the
> spoon, stirring constantly. Cool and refrigerate.

Wouldn't a double boiler be better? Way too easy to scramble those eggs
over direct heat.

On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
> wrote:

> I like this on cold chicken or pork. Others like it on corned beef.
> It's also a good to use with fish.
> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
> hefty pinch of salt. Bring to a slow boil and cook until it coats the
> spoon, stirring constantly. Cool and refrigerate.
>
That makes a LOT of sauce! Do you use it up before you need to throw
it out?


--
Food is an important part of a balanced diet.

On Tue, 26 Feb 2013 23:19:31 -0800, "Paul M. Cook" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>>I like this on cold chicken or pork. Others like it on corned beef.
>> It's also a good to use with fish.
>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>> spoon, stirring constantly. Cool and refrigerate.
>
>Wouldn't a double boiler be better? Way too easy to scramble those eggs
>over direct heat.
>
>
I've never scrambled them yet, but I suppose a double boiler would be
insurance.
Janet US

On Tue, 26 Feb 2013 23:25:04 -0800, sf > wrote:

>On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
> wrote:
>
>> I like this on cold chicken or pork. Others like it on corned beef.
>> It's also a good to use with fish.
>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>> spoon, stirring constantly. Cool and refrigerate.
>>
>That makes a LOT of sauce! Do you use it up before you need to throw
>it out?
We do use it up, however, it is easily cut in half. It's great on a
cold chicken sandwich. Or toss it with veggies.
Janet US

On 2013-02-27 07:25:04 +0000, sf said:

> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
> > wrote:
>
>> I like this on cold chicken or pork. Others like it on corned beef.
>> It's also a good to use with fish.
>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>> spoon, stirring constantly. Cool and refrigerate.
>>
> That makes a LOT of sauce! Do you use it up before you need to throw
> it out?

That is a lot of dry mustard. Colman's and McCormick's both cost almost
$10 for a 16oz can.

On Wednesday, February 27, 2013 1:25:04 AM UTC-6, sf wrote:
> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>
> > wrote:
>
>
>
> > I like this on cold chicken or pork. Others like it on corned beef.
>
> > It's also a good to use with fish.
>
> > Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>
> > overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>
> > hefty pinch of salt. Bring to a slow boil and cook until it coats the
>
> > spoon, stirring constantly. Cool and refrigerate.
>
> >
>
> That makes a LOT of sauce! Do you use it up before you need to throw
>
> it out?
>
Throw it out? I was thinking more like throw it *up*. What a horror.

--Bryan

On Wed, 27 Feb 2013 09:56:35 -0800, gtr > wrote:

>On 2013-02-27 07:25:04 +0000, sf said:
>
>> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>> > wrote:
>>
>>> I like this on cold chicken or pork. Others like it on corned beef.
>>> It's also a good to use with fish.
>>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>>> spoon, stirring constantly. Cool and refrigerate.
>>>
>> That makes a LOT of sauce! Do you use it up before you need to throw
>> it out?
>
>That is a lot of dry mustard. Colman's and McCormick's both cost almost
>$10 for a 16oz can.

I bought brown mustard powder at the supermarket in the bulk
food/spices section for $2.49 per pound. I got .39 of a pound which
was almost 2 cups for $.97. Check out your local bulk food area.
I got about a cup of bay leaves for $.09 and I think most of that was
the weight of the bag. My most expensive spice purchase was
crystallized ginger -- a quarter of a pound for $.93.
Janet US

On 2/27/2013 2:34 PM, Janet Bostwick wrote:
> On Wed, 27 Feb 2013 09:56:35 -0800, gtr > wrote:
>
>> On 2013-02-27 07:25:04 +0000, sf said:
>>
>>> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>>> > wrote:
>>>
>>>> I like this on cold chicken or pork. Others like it on corned beef.
>>>> It's also a good to use with fish.
>>>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>>>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>>>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>>>> spoon, stirring constantly. Cool and refrigerate.
>>>>
>>> That makes a LOT of sauce! Do you use it up before you need to throw
>>> it out?
>>
>> That is a lot of dry mustard. Colman's and McCormick's both cost almost
>> $10 for a 16oz can.
>
> I bought brown mustard powder at the supermarket in the bulk
> food/spices section for $2.49 per pound. I got .39 of a pound which
> was almost 2 cups for $.97. Check out your local bulk food area.
> I got about a cup of bay leaves for $.09 and I think most of that was
> the weight of the bag. My most expensive spice purchase was
> crystallized ginger -- a quarter of a pound for $.93.
> Janet US
>
Try real Saffron: $15-16 a *gram*!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Wed, 27 Feb 2013 11:02:20 -0800 (PST), Bryan
> wrote:

>On Wednesday, February 27, 2013 1:25:04 AM UTC-6, sf wrote:
>> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>>
>> > wrote:
>>
>>
>>
>> > I like this on cold chicken or pork. Others like it on corned beef.
>>
>> > It's also a good to use with fish.
>>
>> > Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>>
>> > overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>>
>> > hefty pinch of salt. Bring to a slow boil and cook until it coats the
>>
>> > spoon, stirring constantly. Cool and refrigerate.
>>
>> >
>>
>> That makes a LOT of sauce! Do you use it up before you need to throw
>>
>> it out?
>>
>Throw it out? I was thinking more like throw it *up*. What a horror.
>
>--Bryan

It would make an excellent enema for you, Bryan. Please post the
recipes for things you cook.
Janet US

On Wed, 27 Feb 2013 14:41:44 -0500, James Silverton
> wrote:

>On 2/27/2013 2:34 PM, Janet Bostwick wrote:
>> On Wed, 27 Feb 2013 09:56:35 -0800, gtr > wrote:
>>
>>> On 2013-02-27 07:25:04 +0000, sf said:
>>>
>>>> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> I like this on cold chicken or pork. Others like it on corned beef.
>>>>> It's also a good to use with fish.
>>>>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>>>>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>>>>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>>>>> spoon, stirring constantly. Cool and refrigerate.
>>>>>
>>>> That makes a LOT of sauce! Do you use it up before you need to throw
>>>> it out?
>>>
>>> That is a lot of dry mustard. Colman's and McCormick's both cost almost
>>> $10 for a 16oz can.
>>
>> I bought brown mustard powder at the supermarket in the bulk
>> food/spices section for $2.49 per pound. I got .39 of a pound which
>> was almost 2 cups for $.97. Check out your local bulk food area.
>> I got about a cup of bay leaves for $.09 and I think most of that was
>> the weight of the bag. My most expensive spice purchase was
>> crystallized ginger -- a quarter of a pound for $.93.
>> Janet US
>>
>Try real Saffron: $15-16 a *gram*!

Wouldn't it be wonderful to find saffron in the bulk bins for the
reduced prices?
Janet US

On 2013-02-27 19:34:12 +0000, Janet Bostwick said:

> On Wed, 27 Feb 2013 09:56:35 -0800, gtr > wrote:
>
>> On 2013-02-27 07:25:04 +0000, sf said:
>>
>>> On Tue, 26 Feb 2013 15:50:18 -0700, Janet Bostwick
>>> > wrote:
>>>
>>>> I like this on cold chicken or pork. Others like it on corned beef.
>>>> It's also a good to use with fish.
>>>> Mix 1 cup white vinegar with 1 cup dry mustard and let it set
>>>> overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a
>>>> hefty pinch of salt. Bring to a slow boil and cook until it coats the
>>>> spoon, stirring constantly. Cool and refrigerate.
>>>>
>>> That makes a LOT of sauce! Do you use it up before you need to throw
>>> it out?
>>
>> That is a lot of dry mustard. Colman's and McCormick's both cost almost
>> $10 for a 16oz can.
>
> I bought brown mustard powder at the supermarket in the bulk
> food/spices section for $2.49 per pound. I got .39 of a pound which
> was almost 2 cups for $.97. Check out your local bulk food area.
> I got about a cup of bay leaves for $.09 and I think most of that was
> the weight of the bag. My most expensive spice purchase was
> crystallized ginger -- a quarter of a pound for $.93.

Cost aside it still seems like an awful lot of dry mustard. And
note--I'm a really big mustard fan. Whether with this recipe or
another, I'll be making a mustard sauce!

I've been making sauces with almost everything I'm cooking now. I guess
I kept my nose in the French cookbook too long.