Prep 10 mins
Cook 24 hrs
I got this recipe from a great family friend. We always make it during the holidays to snack on. Not for the weak at heart as it is very spicy!!!!
- Mix vinegar and dry mustard. Let sit overnight, covered, at room temperature.
- Beat eggs with sugar. Add to mustard mixture. Add 1/4 teaspoons salt.
- Bring to a slow boil. Cook until thickened.
- Pour into a air tight container and store in the refrigerator.
- Serve w/ fresh veggies, pretzels or as a condiment for sandwiches.
I have made this for years as my husband was addicted to it! When we divorced, I lost the recipe and I am so thrilled to find it again. It is an excellent hot-sweet mustard. Found the recipe again and my ex and I have found each other again! Kismet?
Wonderful! This was really a kick! Served this with keilbasa, sandwiches, and other man-food for a Super Bowl party. Everyone really liked it. Thanks for posting!
WOW!! Talk about a winner! The first time I made this, I used the rest of my McCormick dry mustard. It was a little sweet for us. Then 4 days later, I wanted to make it again (it's so good), so I had to buy another jar and bought the Coleman's mustard as you suggested. Dummy me, thinking it would be still sweet, added some cayenne pepper. Oh BOY! It is spicy. It tastes just like Grey Poupon to me. But next time I make it (which will be soon), I'll follow the recipe exactly. Sorry bout that -- my bad -- but it's still a very good recipe for mustard!