Sweet Hot Mustard Dip
4 ounces mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 1/2 cups white vinegar
6 tablespoons butter
3 whole eggs -- beaten
1 cup white sugar
1 cup dark brown sugar
Mix first 4 ingredients with enough water to make a smooth paste. Stir in vinegar and sugars. Bring to a boil. Remove from heat and blend in butter till melted. Beat 3 eggs until lemon colored. Temper eggs with a small amount of the hot mixture and then pour eggs into the saucepan. Bring to a boil over medium heat, stirring constantly. Pour into sterilized jars and refrigerate or freeze.
Makes 5 - 1/2 pint jars.
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NOTES : Great with pretzels, sausage, bread sticks or a condiment to ham or on sandwiches.
4 ounces mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 1/2 cups white vinegar
6 tablespoons butter
3 whole eggs -- beaten
1 cup white sugar
1 cup dark brown sugar
Mix first 4 ingredients with enough water to make a smooth paste. Stir in vinegar and sugars. Bring to a boil. Remove from heat and blend in butter till melted. Beat 3 eggs until lemon colored. Temper eggs with a small amount of the hot mixture and then pour eggs into the saucepan. Bring to a boil over medium heat, stirring constantly. Pour into sterilized jars and refrigerate or freeze.
Makes 5 - 1/2 pint jars.
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NOTES : Great with pretzels, sausage, bread sticks or a condiment to ham or on sandwiches.