Whisk together the dry mustard and cider vinegar in a glass bowl.
Cover and let sit overnight (the longer it sits, the spicier your
mustard will be).
Using an electric mixer or stick blender, mix in the eggs, sugar, and
salt. Cook in double boiler until thickened (mixture should coat the
back of a spoon and leave a line when you run your finger across the
spoon).
While still over low heat, add in mayonnaise. Keep mixing until
mixture reaches 170-180 degrees.
Seal in hot, clean jelly jars with new lids simmered in very hot
water;
cool, then refrigerate until use (up to 2 months). If mustard
separates, simply stir before use. Recipe may be doubled if desired.
Each recipe yields about six 6 oz. jars of mustard.
Originally Submitted
12/17/2016
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