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HOT MUSTARD SAUCE 1 1/4 c. firmly packed brown sugar 1 c. cider vinegar 1 c. dry mustard 2 eggs, slightly beaten 1 tsp. ground cloves 1/2 tsp. turmeric 1/4 tsp. salt Combine all ingredients in medium size saucepan. Cook over low heat, stirring constantly until sauce thickens (5 to 8 minutes). Pour into clean, dry jars with tight fitting lids. Cover and store in refrigerator for up to 2 months. (If sauce gets too thick, thin with a little cider vinegar.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!