Sweet Hot Mustard(I Do Mean Hot)

1. 1

   In a glass bowl, combine the 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, then beat in the vinegar-mustard mixture.

4. 4

   Cook over simmering water until the mustard is thickened and begins to bubble in the middle.

5. 5

   Transfer to an electric mixer bowl and beat for 5 minutes; add the salt.

6. 6

   Pour into a 1-quart glass jar or 4 (8 ounce) jars and store in the refrigerator.

7. 7

   (Keeps indefinitely.)

* Per serving · 4 servings · Values may vary.

No additional tips available.