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Ingredients
- 3/4 cup dry mustard
- 3/4 cup sugar
- 1/2 cup vinegar
- 1/2 cup champagne
- 3 small eggs
Method
- Blend all ingredients and cook on medium heat until thick.
- Pour into small clean jars; must be refrigerated.
- This keeps well, but if it gets too thick after some weeks, stir in a little champagne.