Hot and Sweet Mustard

1. 1

   Combine mustard and sugar in top of double boiler.

2. 2

   Gradually whisk in vinegar, then egg.

3. 3

   Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes.

4. 4

   Transfer to jar with tight-fitting lid.

5. 5

   Refrigerate mustard until ready to use.

6. 6

   (Can be prepared 4 weeks ahead.)

* Per serving · 4 servings · Values may vary.

No additional tips available.