Recipe: McLeod Hot Mustard

MCLEOD HOT MUSTARD

"This mustard is excellent with steaks and chops, chicken and roasts, sandwiches and hot dogs."

1 (4 ounce) container dry mustard (Colman's is a good choice)
1 cup cider vinegar
1 cup sugar
3 large eggs

In a large heavy-bottomed casserole over medium heat, combine the mustard and vinegar until blended. Add the sugar and eggs and cook, stirring with a wooden spoon, until the mustard thickens to the consistency of ketchup, about 7 minutes. Cool; store in a glass jar with a tight-fitting lid.

Makes 3 cups
Source: Big Sky Cooking by Meredith Brokaw and Ellen Wright