Sweet Hot Mustard
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 118.29 ml dry mustard
- 59.14 ml sugar
- 118.29 ml vinegar
- 0.25 ml salt
- 1 egg
- 236.59 ml Miracle Whip
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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