Sweet Hot Mustard

1. 1

   In a glass bowl, combine vinegar and mustard; allow to stand overnight.

2. 2

   The next day, place the eggs in the top of a double boiler and beat slightly.

3. 3

   Add the sugar and beat smooth.

4. 4

   Beat in the vinegar-mustard mixture.

5. 5

   Cook over simmering water until the mustard has thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for 5 minutes.

6. 6

   Add the salt and stir.

7. 7

   Pour into jars and store in the refrigerator. Makes approximately 1 quart.

* Per serving · 4 servings · Values may vary.

No additional tips available.