Sweet-Hot Mustard

by

This recipe came from my good friend Tammy.  This stuff is so awesome!!  I made a batch this morning to have with some pork roast tonight.  The longer it sits, the hotter it gets.  And it is so awesome with chicken strips.

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Ingredients:
4 oz. can dry mustard
1 cup of cider vinegar
2 eggs
1/4 tsp salt
1 cup of sugar
1 1/2 cup of mayonnaise

Directions:
Mix mustard and vinegar and let it stand over night.
Beat in 2 eggs, salt and sugar.  Cook in a double boiler until thickened.  (Requires constant stirring)
Let the cooked mixture cool.  Mix in the mayonnaise.
Keep in an airtight container in the refrigerator.

Notes:
I don’t have a double broiler so I just cooked it on low heat and stirred constantly.

 

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