Mary Lous Sweet Hot Mustard Food

HOT SWEET MUSTARD

Steps:

• Mix and use with pickle relish and pass more on the side.

MARY LOU'S SWEET & HOT MUSTARD

Steps:

• 1. Mix mustard and vinegar well and let sit over night 24 hours is best but I have made this after just sitting over night.
• 2. Beat the egg well and add the sugar and salt, add this to the mustard mix and cook on med. heat until mixture thickens, let cool all the way, then add the mayonnaise. this will keep in the refrigerator for two weeks maybe longer.
• 3. very good with roast turkey.

SWEET HOT MUSTARD

Steps:

• Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
• The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
• Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
• Keep in a sealed container in the refrigerator.
• Will keep in the refrigerator for up to two months.
• Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

HOT AND SWEET MUSTARD

Steps:

• Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)

SWEET AND HOT MUSTARD

Steps:

• In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
• To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
• Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.