12-08-2006, 12:10 AM
This couldn't be simpler to whip up, and adds an amazing flavor to a lot of things. My sister likes to use it as a dip for provolone cheese sticks and pretzels. Great spread on any cured meat as well.
Hot Sweet Mustard
1/4 C. Coleman's dry yellow mustard (more if you like it hotter)
1/2 C. sugar
1 egg
1/4 C. water
1/4 C. vinegar
salt, pepper to taste
Mix mustard & sugar together. Mix egg, water and vinegar together. Whisk into dry ingredients. Add spice to taste. Cook and stir until thickened.
Hot Sweet Mustard
1/4 C. Coleman's dry yellow mustard (more if you like it hotter)
1/2 C. sugar
1 egg
1/4 C. water
1/4 C. vinegar
salt, pepper to taste
Mix mustard & sugar together. Mix egg, water and vinegar together. Whisk into dry ingredients. Add spice to taste. Cook and stir until thickened.