Bunko Mustard

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READY IN: 30mins
Recipe by Mary in OR

I would put this in the catagory of a "gourmet" type mustard. It has a spicy, smooth flavor and is especially good on ham, corned beef and pastrami sandwiches. Prep time does not include overnight standing time, or cooling time.

Ingredients Nutrition


  1. Mix together the dry mustard and vinegar and let stand overnight.
  2. Beat in the eggs, sugar and salt and cook in a double boiler until thick, then cool.
  3. Cool about 1 hour.
  4. When cool beat in the mayonnaise.
  5. For a stronger, hotter mustard you can use less mayonnaise, or more for a lighter, milder mustard.
  6. Store in refrigerator.

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