4 tablespoonfuls best English mustard.
2 teaspoonfuls salt.
2 teaspoonfuls white sugar.
1 teaspoonful white pepper.
2 teaspoonfuls salad oil.
Vinegar to mix to a smooth paste—celery or Tarragon vinegar if you
have it.
1 small garlic, minced very small.
Put the mustard in a bowl and wet with the oil, rubbing it in with a
silver or wooden spoon until it is absorbed. Wet with vinegar to a
stiff paste; add salt, pepper, sugar, and garlic, and work all together
thoroughly, wetting little by little with the vinegar until you
can beat it as you do cake-batter. Beat five minutes very hard; put
into wide-mouthed bottles—empty French mustard bottles, if you have
them—pour a little oil on top, cork tightly, and set away in a cool
place. It will be mellow enough for use in a couple of days.
Having used this mustard for years in my own family, I can safely
advise my friends to undertake the trifling labor of preparing it in
consideration of the satisfaction to be derived from the condiment.
I mix in a Wedgewood mortar, with pestle of the same; but a bowl is
nearly as good. It will keep for weeks.