SWEET MUSTARD RECIPES
SWEET HOT MUSTARD RECIPE - FOOD.COM
Make and share this Sweet Hot Mustard recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
- 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.
- Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
- Keep in a sealed container in the refrigerator.
- Will keep in the refrigerator for up to two months.
- 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.
Nutrition Facts : Calories 354.3, FatContent 15.4, SaturatedFatContent 1.4, CholesterolContent 105.8, SodiumContent 116, CarbohydrateContent 40.9, FiberContent 6.6, SugarContent 28.2, ProteinContent 14.3
SWEET HOT MUSTARD RECIPE - FOOD.COM
Make and share this Sweet Hot Mustard recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
- 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.
- Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
- Keep in a sealed container in the refrigerator.
- Will keep in the refrigerator for up to two months.
- 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.
Nutrition Facts : Calories 354.3, FatContent 15.4, SaturatedFatContent 1.4, CholesterolContent 105.8, SodiumContent 116, CarbohydrateContent 40.9, FiberContent 6.6, SugarContent 28.2, ProteinContent 14.3
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