Sweet N Hot Mustard Dip Food

SWEET 'N' HOT MUSTARD DIP

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. , Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage.

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.

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.

SWEET 'N HOT MUSTARD DIP

Steps:

• In a blender, combine the first five ingredients; cover and process until blended.
• Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160 degrees.
• Pour into small jars. Cover and refrigerate for up to 1 week.
• Serve with pretzels, chicken finger or sausage.

SWEET MUSTARD DIP

Steps:

• Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.;

HOT SWEET MUSTARD

Steps:

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

MUSTARD DIP

Steps:

• In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.