Sweet-and-hot mustard

Yield: 2 servings

Measure Ingredient
4 ounces Dry mustard
1 cup Vinegar
3 \N Eggs
1 cup Sugar

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Combine the dry mustard and vinegar in a small bowl with a cover.

Cover and refrigerate overnight.

Beat eggs and sugar until well blended. Add to mustard mixture and pour into the top section of a double boiler. Keep water in lower section just at simmer temperature. Cook, stirring constantly, until thickened and smooth (about 7-8 mins). Pout into jar with a tight lid and store in refrigerator. This is best if you allow it to mellow for a day or two before using.

Makes about 2 cups.

Similar recipes