- 1 cup packed brown sugar
- 1/2 cup cider or raspberry vinegar
- 1/3 cup dry mustard
- 2 tablespoons water
- 2 eggs, lightly beaten
- In a saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate. Yield: 1-1/2 cups.
Reviews forSweet-and-Sour Mustard
"I have been making this mustard since I first saw the recipe in Country Woman more than 20 years ago. It is fantastic."
"We loved this. Will make it again and am including it in my Christmas care packages. Yum! Thanks for a great new recipe."