Susie's Hot Mustard Recipe
My husband enjoys spreading this bold, robust mustard on anything that needs an extra "bite" of flavor. —Susie Gibson, Alta Loma, California
- 1 can (4 ounces) ground mustard
- 1 cup white wine vinegar
- 3 eggs
- 3/4 cup sugar
- 1 tablespoon molasses
- 1 teaspoon honey
- 2 cups mayonnaise
- 1 tablespoon mustard seed, optional
- 1. In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature for 8 hours or overnight.
- 2. 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.
2 tablespoons: 148 calories, 13g fat (2g saturated fat), 25mg cholesterol, 81mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 2g protein.
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