3 oz. dry powdered mustard
1 cup vinegar
3 eggs
1/2 cup sugar
1/4 cup fresh or frozen raspberries, broken apart
Combine the mustard with the vinegar in a bowl and let
stand overnight in a cool place. The next day, beat together
the eggs and sugar and add to the mustard mixture in a
saucepan. Cook over medium heat about 8 minutes until
thickened, stirring constantly. Remove from heat to cool -
then gently stir in the raspberries. Refrigerate for at
least 2 days before using. (Or there’s no reason why you
couldn’t just stir some raspberries into an
already-prepared sweet mustard... or even a hot one!)
