Sweet Hot Mustard

Oxmoor House
1 pint


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1 cup vinegar
2 (1.12-ounce) cans dry mustard
3 eggs, well beaten
1 cup sugar
Dash of salt


Combine vinegar and mustard in a small non-aluminum saucepan; mix well. Cover and refrigerate overnight.

Add beaten egg, sugar, and salt to reserved mixture; stir. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thickened, stirring well.

Quickly ladle mustard into hot sterilized jars. Cover with a metal lid, and screw band tight. Refrigerate 24 hours before serving. Mustard may be stored in the refrigerator up to 2 weeks. Serve with meats.

Created date

February 2010