http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-997181.mp3
On this jolly edition of Louisiana Eats!, Poppy discusses the obscure, yet larger-than-life story of Eugene Walter. Then we'll get advice from W.I.N.O.'s Bryan Burkey about selecting wine for your gift-giving holiday celebration.
Champagne Mustard
Yield: 3 cups
1 1/3 cups Coleman's dry mustard
2 cups sugar
1 1/3 cups champagne (Regina white wine) vinegar
6 eggs
Mix together dry ingredients. Add vinegar. Mix in eggs one at a time and continue beating in a double boiler until thick.
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