Homemade mustard recipe

1/2 cup dry mustard*
1/2 cup all purpose flour*
1 teaspoon salt*
1 tablespoon sugar*
1/2 cup white vinegar*
1/2 cup water* 2 eggs*
1/2 teaspoon turmeric (for color)*
1 tablespoon softened margarine
Directions

1. Mix all ingredients EXCEPT MARGARINE in medium sauce pan. Mix thoroughly to dissolve flour as best you can.

2. Place on low heat and stir constantly until mixture thickens and begins sticking to bottom of pan. Mix will be lumpy.

3. Remove from heat and stir in margarine

.4. Use a potato masher or electric mixer (set on slow) to beat mustard until you have a smooth consistency. You may want to add additional margarine to get a thinner, creamier mix.

Makes just under 1 pint.

Note 1: You must stir the mix constantly after heat is applied.
It will thicken very fast. Total cooking time is only 2 or 3 minutes.

Note 2: Be very careful with turmeric; it will stain practically everything it contacts (counter tops, utensils) and is very difficult to remove.

Note 3: For a spicy mustard, add a teaspoon of horseradish.

Note 4: This recipe makes a fairly thick mustard. To make a thinner, creamier mustard, add additional margarine, as noted in step 4 above.

Note 5: You can experiment with additional or less vinegar and sugar to alter sweetness or tartness.

source: http://www.olsouthrecipes.com/mustard.html