Description Edit

The recipe also says to experiment and add a little cognac or whiskey.

Ingredients Edit

Directions Edit

  1. Mix the dry ingredients together and sift into a heavy bottomed kettle.
  2. Add the cream and mix well.
  3. Heat over a medium heat, stirring and scraping the bottom constantly until it bubbles and starts to thicken.
  4. Take the pan off the heat and add at least a tablespoon of vinegar.
  5. You can add more if you like, the vinegar makes the mustard more sour and a thinner consistency.
  6. Put the mustard in a bottle while warm.
  7. Keep in the mustard in the refrigerator.
  8. Warning: do not let the sauce boil because the potato (or corn) starch will thicken and become like glue!
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