A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Maple Mustard
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- #96581
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3/4 cup cider vinegar
3/4 cup dry mustard
2/3 cup maple syrup
2 large egg yolks, at room temperature
directions
Place the vinegar in a small pan and bring to a boil. Remove the pan from the heat and stir in the mustard. Cover and let stand overnight at room temperature.
Beat in the maple syrup and egg yolks. Place pan over low heat and cook, stirring constantly, until thickened. Pour the mustard into half pint jars or crocks, cover tightly and store in the refrigerator.
This is good over country ham or any smoked mea tor mild flavored smoked sausage. Make the mustard at least a week before you want to serve it. It will keep for several months in the refrigerator.
added by
ladybug
nutrition data
Nutritional data has not been calculated yet.
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