Sweet Hot Mustard

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
  • The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
  • Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
  • Keep in a sealed container in the refrigerator.
  • Will keep in the refrigerator for up to two months.
  • Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.
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