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.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 2 3/4 Cups
UNITS: US
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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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