Sweet hot mustard

Yield: 1 servings

Measure Ingredient
½ cup Dry mustard
1 cup Malt vinegar
3 \N Eggs
1 cup Sugar

Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened.

Store in fridge. Makes 1-½ to 2 cups.

Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens

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