Ingredients for Sweet Hot Mustard
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How to Make Sweet Hot Mustard
- In a glass mason jar, combine 2 tablespoons dry mustard and 1/4 cup white vinegar. Seal tightly and let stand overnight.
- The next day, in a medium glass saucepan, whisk 1 large egg until light and frothy.
- Gradually whisk in 1/2 cup granulated sugar, 1/4 teaspoon salt, and the overnight mustard mixture.
- Cook over very low heat, stirring constantly with a wire whisk, until the mixture thickens significantly and just begins to bubble (about 10-15 minutes). Be patient and stir continuously to prevent scorching.
- Remove from heat and let cool completely (approximately 30 minutes).
- Stir in 1 cup Miracle Whip until fully incorporated and smooth.
- Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld. It will keep for up to two months.
- Serve as a delicious sandwich spread, or as a dip for sausages, pepperoni, or your favorite snacks!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
112g
Fat
7g
Carbs
13g
