Monday, April 13, 2009

Hot Stuff

I had a roommate in college that put mustard on all her food. She claimed the mustard helped to speed up her metabolism so nothing was spared. Chips, salsa and mustard. Spaghetti, marinara and mustard. Popcorn and mustard...you get the idea. After living with mustard freak, I've never been a huge mustard fan but this spicy mustard is a keeper. It's a homemade hot mustard that's great as a dip for pretzels, or on sandwiches, etc. I'm already thinking my friends and family may be getting this as a holiday treat!

Best Homemade Mustard

One 4-oz can dry mustard (such as Coleman's dry mustard)
3 large eggs at room temperature
1 cup cider vinegar
1 cup sugar

Combine all ingredients in a medium-size, heavy-bottomed saucepan over low heat. Cook for 8 minutes stirring constantly with a wooden spoon until thickened. Do not let mixture come to a boil. Cool to room temperature and transfer to jars. Will last in the fridge for several months.

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