Sweet Hot Mustard

1. 1

   Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.

2. 2

   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.

3. 3

   Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.

4. 4

   Keep in a sealed container in the refrigerator.

5. 5

   Will keep in the refrigerator for up to two months.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.