Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Homemade Sweet Hot Mustard




Source of Recipe


Internet


List of Ingredients




3/4 cup dry mustard
2/3 cup cider vinegar
1/2 cup plus 2 Tablespoons sugar
1/3 cup butter or margarine
1/2 teaspoon salt
3 egg yolks, beaten

Combine mustard and vinegar in top of a double boiler. Cover and let stand at room temperature for 8 hours. Uncover and add sugar, butter and salt. Place over simmering water; cook, stirring frequently, until butter melts. Reduce heat to low. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture. Cook, stirring constantly until mixture is thickened. Remove from heat, and let cool to room temperature. Pour mustard into jars. Cover and store mustard in refrigerator up to 3 months.

Note: After the mustard and vinegar stand for 8 hours, the mixture will be smooth, thick paste.


Recipe