I did it myself! + two recipes

they don't come much cooler than June Oshiro, B&G.

{ Mystically Exported from MasterCook Mac }

Hot-Sweet Mustard

Recipe By: posted to r.f.cooking by Barb Schaller, 6-25-06 Serving Size: 12 Preparation Time: 0:00 Categories: Condiments

Amount Measure Ingredient Preparation Method 1/4 cup dry mustard powder 1/4 cup white wine vinegar 1/3 cup dry white wine 1 Tbsp. sugar 1 tsp. salt 2 egg yolks beaten

In a medium bowl, whisk together the mustard powder vinegar, wine, sugar, and salt. Cover and let sit overnight. Place the bowl over a pot of simmering water or transfer the mustard to the top of a double boiler. Whisk in the egg yolks and continue whisking until the mustard becomes thick and creamy, about 3-5 minutes. Let cool for at least an hour before serving. Makes about 1 cup. ÑÑÑÑÑ Notes: Source: Condiments, by Kathy Gunst, copyright 1984, Putnam. Have not made.

* * * * * * * * * * * * * * *

Bubba Vic isn't particularly fond of this mustard, I think, because it has some sweetness to it, but it won five consecutive blue ribbons at the Minnesota State Fair in the late 1980s and early 1990s. Shows you what Bubba knows (about as much as he knows about pirohy nothing). The last ribbon it won, in 1996, was worth a special $100 prize from the Gedney Company (they'd sponsored a mustard contest at the Fair that year).

{ Exported from MasterCook Mac }

Barb Schaller's Prize-Winning Sweet-Hot Mustard

Recipe By: Barb Schaller; posted to rec.food.cooking June 25, 2006 Yield: 3-1/2 cups Preparation Time: 0:00

Amount Measure Ingredient Preparation Method 3 ounces dry mustard (sometimes called mustard flour) 1 cup white vinegar 1 1/4 cups sugar 6 eggs

Combine the dry mustard powder and vinegar and let stand overnight. Combine with rest of ingredients in a blender container, or with a wire whisk in a bowl, and blend till smooth. Put in a medium size, non-reactive (that'd be stainless steel, eh?) saucepan and cook over low-to-medium heat, stirring constantly, until it thickens and *just* comes to a boil. ThatÕs all there is to it!!

Makes about 3-1/2 cups. Refrigerate.

Note: A pinch of turmeric brightens the color. Add it when you blend the whole thing if you use it. Recipe is easily halved; I recommend it unless you really eat a lot of mustard on sandwiches at your house. I was told that the ÒoriginalÓ recipe calls for 4 oz. of dry mustard (it maybe comes in that size can in the grocery store) but that that amount makes a really hot mustard. ÑÑÑÑÑ Notes: First Place, Minnesota State Fair, 1988, 1989, 1990, 1991, 1992, 1996. -- -Barb Cool of the Evening "If it's not worth doing to excess, it's not worth doing at all."