Bunko Mustard

"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."
 
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Ready In:
30mins
Ingredients:
6
Yields:
2 3/4 Cups
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I'm a stay at home, grandma raising my oldest Grandson who is 9 years old and the joy of my life. Have always had a passion for cooking and trying new recipes. As a fibromyalgia 'victim' I'm now looking for easy do ahead recipes.
 
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