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Hot Mustard


  • 1 cup dry mustard
  • 1 cup vinegar
  • 1/2 cup sugar
  • 2 eggs, well beaten


Soak mustard and vinegar together overnight. Add sugar. Stir well and add eggs. Cook in double boiler until thickened. Stir often.


By Robin from Washington, IA


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October 5, 20070 found this helpful

This sounds good! Years ago a friend told me to mix Coleman's dry English mustard with a little beer to go on large soft pretzels. I tried that but didn't like the texture; it was a bit rough. I tried a few simple tricks to make it smooth but couldn't get what I was looking for (except the flavor; that was great!). I expect the eggs would have done the trick. Vinegar and sugar (or honey?) sound good too.

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