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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.

Ready In:
30mins
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@Mary in OR
Contributor
@Mary in OR
Contributor
"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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  1. 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.
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