Yummy Mustard

Time: 15 minutes plus cooling time

Inspired by: my super sweet, ex mother-in-law, Betty Moore, gave me this recipe! She always made the yummiest sandwiches, and this mustard was one of her tricks! I almost always keep some in the fridge as it is awesome on everything. This is a sweet and quite spicy mustard. The Coleman’s Dry Mustard gives this a sinus-clearing bite similar to fresh horseradish.

Supplies: a microwave, microwave-safe bowl and a whisk or electric mixer

Ingredients:

• 1 cup Coleman’s Dry Mustard
• ¾ cup white wine vinegar
• 1 cup sugar
• 2 eggs
• pinch of salt

Preparation:

• In a large, microwave-safe bowl, blend all ingredients together with a whisk or on a low to medium speed with an electric mixer. I usually start with the eggs, add in the sugar and salt, and then the dry mustard and vinegar.
• Microwave for 2 minutes. Remove and stir well. Repeat 3-4 times until it is as thick as you’d like it to be. It will also thicken up quite a bit when it cools. Makes between 1 pint and 1 quart.

Notes: It’s best to make this a day or more ahead as it will cool and thicken up – making it easier to spread on wraps or sandwiches if you don’t want it to “run”. When I know I’ll be using it as a spread for wraps I usually make it a little bit thicker with an extra cycle or two in the microwave.I love using it warm as a pretzel dip as well!