Publisher Photo
Publisher Photo
From Rosetown, Saskatchewan, Patricia Doetzel shares this versatile spread that's perfect when paired with fat-free pretzels or spooned on a sandwich. "Ham just doesn't taste the same without it," writes Patricia.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons ground mustard
  • 1/3 cup white vinegar
  • 1 egg

Directions

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

Nutritional Facts

2 teaspoon: 54 calories, 1g fat (0 saturated fat), 14mg cholesterol, 9mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1/2 cup sugar
  • 2 tablespoons ground mustard
  • 1/3 cup white vinegar
  • 1 egg
  1. 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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