Hot Mustard

Donna Brown

By
@gabbiegirl

This mustard is good on summer sausage and crackers, hamburgers or anything you like mustard on. It is also good to use as a dip for sausage balls. It will keep in the refrigerator for several weeks to months, (if you can keep it that long). It's great to give as a gift in a pretty container for the holidays along with some smoked sausage and your favorite crackers.


pinch tips: How to Grease a Pan


Comments:

Serves:

top of stove

Method:

Stove Top

Ingredients

5 Tbsp
dry mustard
1/2 c
sugar
1 Tbsp
flour
dash
red pepper (more if you want it hotter)
2
beaten eggs
1/2 c
cider vinegar
1 Tbsp
butter

Directions Step-By-Step

1
Mix dry ingredients well. Put vinegar and beaten eggs in small pan on the stove and add dry ingredients and mix well. Bring to boil slowing, stirring constantly. Let thicken (about 4-5 minutes). {Don't thicken TOO much as it will thicken as it sets.} Remove from heat and add butter. Pour into a jar or other refrigerator container. When cool, keep refrigerated.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy