- 1/2 cup sugar
- 2 tablespoons ground mustard
- 1/3 cup white vinegar
- 1 egg
- In a small saucepan, combine the sugar and mustard. Whisk in vinegar and egg. Cook and stir over low heat for 20 minutes or until thickened and a thermometer reads 160°. Pour into another container. Cool; cover and refrigerate for up to 3 weeks. Yield: 2/3 cup.
Originally published as Sweet Mustard Dip in Light & Tasty April/May 2005, p45
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