Hot Mustard

Directions

1. 1
   Beat egg in small saucepan.
2. 2
   Add salt and mustard slowly under low heat.
3. 3
   Stir in vinegar.
4. 4
   (If too hot, it will curdle.)
5. 5
   Take off fire as it thickens to a nice mustard consistency.
6. 6
   (Note:
7. 7
   It will thicken a little more as it cools.)
8. 8
   Pour all at once into a jar with a laminated top (not tin).
9. 9
   Jelly jars are good. Refrigerate.
10. 10
    Will last 2 to 3 months in refrigerator.
11. 11
    Before using, let stand at room temperature.
12. 12
    Enjoy.