- ½ cup Coleman's dry mustard
- ½ cup sugar
- 2½ tablespoons potato starch (I often substitute corn starch for potato starch)
- ½ cup cream
- 1 – 4 tablespoons apple cider vinegar
- Mix the dry ingredients together and sift into a heavy bottomed kettle.
- Add the cream and mix well.
- Heat over a medium heat, stirring and scraping the bottom constantly until it bubbles and starts to thicken.
- Take the pan off the heat and add at least a tablespoon of vinegar.
- You can add more if you like, the vinegar makes the mustard more sour and a thinner consistency.
- Put the mustard in a bottle while warm.
- Keep in the mustard in the refrigerator.
- Warning: do not let the sauce boil because the potato (or corn) starch will thicken and become like glue!
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