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Sweet and Hot Mustard Sauce




Source of Recipe


recipecircus/becky sims


List of Ingredients















1/2c. dry mustard

1/2t. salt

3/4c. cider vinegar

3/4c. Karo light or dark corn syrup

1/2c. packed light brown sugar

1t. caraway seed, crushed

3 eggs












Recipe



In med. saucepan, combine mustard and salt. With wire whisk or fork, gradually stir in enough vinegar to make a smooth paste.

Stir in remaining vinegar, corn syrup, brown sugar, and caraway seed. Add eggs one at a time, whisking until blended.

Stirring constantly, cook over med. heat until mixture thickens, about 10 mins.

Do not boil. Spoon into 2 (1/2 pint) jars; cover. Refrigerate at least 24 hours before serving.

Makes: about 2 1/4 cups