Hot Mustard

1. 1

   Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.

2. 2

   Heat enough water in a double boiler to hold the top container without it touching the water until it boils.

3. 3

   Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture.

4. 4

   Add in sugar and eggs, stirring constantly until mixture thickens.

5. 5

   Remove from heat, let cool and refrigerate.

6. 6

   The mixture will be like a thick soup, but will thicken considerably when refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.