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               Hot And Sweet Mustard

 

2 oz Can dry mustard
1/2 c Sugar
1/2 c Distilled white vinegar
1 Egg; beaten to blend

Combine mustard and sugar in top of double boiler.
Gradually whisk in vinegar, then egg. Set over simmering water and cook
until mixture darkens slightly and mellows in flavor, stirring frequently,
 about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate
mustard until ready to use. (Can be prepared up to 4 weeks ahead.)

 

                 Hot and Sweet Mustard

 

1 1/2 c Mustard, prepared
2 oz 'Hot' Horseradish
1 tb Mustard, Dijon
1 tb Tabasco
1 tb Wine, Sherry, Bourbon, etc.
1/2 tb Cayenne
1/3 c Sugar, brown

Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer type sausages.

 

           

           Hot and Sweet Mustard

1 1/2 c Mustard, prepared
2 oz 'Hot' Horseradish
1 tb Mustard, Dijon
1 tb Tabasco
1 tb Wine, Sherry, Bourbon, etc.
1/2 tb Cayenne
1/3 c Sugar, brown

Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer type sausages.

 

Hot and Sweet Mustard

 

4 oz Dry mustard (can use lg. can of Colman's)
3 Eggs
1 c Apple cider vinegar
1 c Brown sugar (or honey)

Put all in blender (liquids on bottom), blend until smooth.
Place in double boiler. Bring almost to a boil. Cook on medium until
thickened. Keep whisking sides and bottom to avoid clumping.

Beauty is also to be found in a day's work.

- Mamie Sypert Burns