Bunko Mustard

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 2 3/4 Cups

ingredients

• 1 (4 ounce) can dry mustard (Colman's)
• 1 cup cider vinegar
• 2 eggs
• 1 cup sugar
• 1⁄4 teaspoon salt
• 1 1⁄2 cups mayonnaise

directions

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.