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hot mustard

(1 rating)
gabbiegirl avatar
Recipe by
Donna Brown
@gabbiegirl
West TN, TN

This mustard is good on summer sausage and crackers, hamburgers or anything you like mustard on. It is also good to use as a dip for sausage balls. It will keep in the refrigerator for several weeks to months, (if you can keep it that long). It's great to give as a gift in a pretty container for the holidays along with some smoked sausage and your favorite crackers.

(1 rating)
yield serving(s)
method Stove Top

Ingredients For hot mustard

  • 5 Tbsp
    dry mustard
  • 1/2 c
    sugar
  • 1 Tbsp
    flour
  • dash
    red pepper (more if you want it hotter)
  • 2
    beaten eggs
  • 1/2 c
    cider vinegar
  • 1 Tbsp
    butter

How To Make hot mustard

  • 1
    Mix dry ingredients well. Put vinegar and beaten eggs in small pan on the stove and add dry ingredients and mix well. Bring to boil slowing, stirring constantly. Let thicken (about 4-5 minutes). {Don't thicken TOO much as it will thicken as it sets.} Remove from heat and add butter. Pour into a jar or other refrigerator container. When cool, keep refrigerated.
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