- 1 can (4 ounces) ground mustard
- 1 cup white wine vinegar
- 3 Eggland's Best Eggs
- 3/4 cup sugar
- 1 tablespoon molasses
- 1 teaspoon honey
- 2 cups mayonnaise
- 1 tablespoon mustard seed, optional
- In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight.
- In a large saucepan, whisk the eggs, sugar, molasses, honey and mustard mixture. Cook and stir over low heat until mixture is thickened and a thermometer reads 160°, about 20 minutes. Cool. Stir in mayonnaise and mustard seed if desired. Cover and refrigerate for up to 3 weeks. Yield: 4 cups.
Originally published as Susie's Hot Mustard in Country Woman Christmas Annual 1998, p46
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