Baby Alice Mustard

Sweet and spicy, that was the late, great Alice Jensen of Sulphur Springs and Dallas, Texas; Boulder, Colorado; Panama Canal Zone; Pt. Barrow, Alaska; Pebble Beach, California; Diyarbakir, Karamursel and Izmir, Turkey; and Bremerton, Bellevue and Silverdale, Washington (Her beloved husband Ralph was a naval officer who kept flunking retirement).

Dubbed "Miss Baby Alice" by her Texas nanny, like many people who hate to cook, she served wonderful meals. After all, if you don't like doing it, you aren't going to bother unless the results are worth the trouble.

This sweet, spicy mustard, which we all referred to as Baby Alice Mustard, was one of her specialties. I first tasted it in Bremerton, have made it for 40 years and have no idea where it originated although I know it wasn't with Alice.

Having tried it with almost everything except ice cream, I am eternally grateful to whomever it was. A dab takes smoked salmon, sausages and cheeses to a whole new dimension.

The recipe is easy to make and can be doubled. The results must be refrigerated but keep indefinitely.
        

Baby Alice Mustard

2 eggs
1 TBS flour
5 TBS Coleman's dry mustard
1/2 cup sugar
1/2 tsp. salt
1/2 cup white vinegar
dash of cayenne
butter

In a heat-proof bowl, beat the eggs well then stir in everything except the butter until smooth.
Cook in a double boiler over hot water, stirring constantly. This will take awhile, so have something to  read or watch.
When the mixture reaches the consistency of mayonnaise, stir in a lump of butter the size of an egg. Stir until thoroughly dissolved and mixed. If not using immediately, turn into a container, seal and refrigerate.

Enjoy.