- 1-1/2 cups honey
- 1 cup white vinegar
- 3 eggs
- 2 containers (1-3/4 ounces each) ground mustard
- 1/2 teaspoon salt
- Pretzels, cooked chicken fingers or sausage slices
- 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. Yield: 2-1/3 cups.
Originally published as Sweet 'N' Hot Mustard Dip in Taste of Home April/May 2001, p41
Reviews for Sweet 'n' Hot Mustard Dip
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Reviewed Dec. 27, 2011
I made this for Thanksgiving and it was a hit! It is hot, but has great flavor. I used a 16 oz. jar of honey. I would use more honey and less mustard to take away some of the heat if that is your preference.
Reviewed Dec. 27, 2009
Way to hot. Too much mustard I think