Sweet Hot Mustard

  • 4oz Coleman’s Dry Mustard
  • 1/2 cup white vinegar (if you like it real HOT increase the vinegar to 1 cup and don’t use water)
  • 1/2 cup water

Mix well and let stand over night.  Next day, add  the remaining ingredients and cook at low heat until mixture clings to a spoon.

  • 2 well beaten eggs
  • 1 cup sugar
  • pinch of salt

Cool and refrigerate.

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