Glistening bowls of golden chow chow and mustardy artichoke relish are piquant accompaniments to holiday hams and fowl.
recipe 
yields
1 cup
2-ounce can Colman’s dry mustard
1 cup cider vinegar
2 eggs
Salt
½ to ¾ cup sugar
ingredients
steps
- Empty a two-ounce can of Colman’s dry mustard into a large measuring cup. Fill to 1-cup line with cider vinegar. Stir. Let stand an hour.
- Beat two eggs in top of a warm double boiler with a dash of salt. Add ½−¾ cup sugar, depending on how sweet you want it. Add mustard mixture and cook over boiling water until thickened, stirring constantly. Store in refrigerator for up to two weeks.
Date Published: 12.16.12
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- from Ben Moïse, Charleston, South Carolina
