Mary Lous Sweet Hot Mustard Recipes

SWEET HOT MUSTARD

Steps:

• Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
• The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
• Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
• Keep in a sealed container in the refrigerator.
• Will keep in the refrigerator for up to two months.
• Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

SWEET, HOT MUSTARD SLAW

Steps:

• Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
• Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
• Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

SWEET AND HOT MAPLE MUSTARD

Steps:

• In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
• Fill decorative jar or jars; seal.
• Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
• Make-ahead: Store at room temperature for up to 6 months.

SWEET AND HOT MUSTARD

Steps:

• In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
• Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
• Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
• Store in refrigerator.

HOT AND SWEET MUSTARD

Steps:

• Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)

SWEET-HOT HONEY MUSTARD

Steps:

• Whisk together sugar and mustard in a heavy 3-quart saucepan.
• Gradually whisk in vinegar and eggs until blended.
• Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened.
• Remove from heat.
• Whisk in honey.
• Let cool.
• Store in airtight containers in the refrigerator for up to 1 month.

MARY LOU'S SWEET & HOT MUSTARD

Steps:

• 1. Mix mustard and vinegar well and let sit over night 24 hours is best but I have made this after just sitting over night.
• 2. Beat the egg well and add the sugar and salt, add this to the mustard mix and cook on med. heat until mixture thickens, let cool all the way, then add the mayonnaise. this will keep in the refrigerator for two weeks maybe longer.
• 3. very good with roast turkey.