Tuesday, October 22, 2013

Hot Mustard

½ c dry mustard
½ c cider vinegar

⅓ c sugar
½ t salt
1 egg

Whisk dry mustard and vinegar and set aside.
Whisk egg thoroughly.  Add sugar and salt, whisk until blended.  Add mustard and vinegar mixture and whisk until combined.  Put mixture in a saucepan on low heat and cook stirring constantly until thickened to a light pudding consistency.

Set aside and cool to room temperature.

Blend in equal volume of Miracle Whip dressing.  Refrigerate.

Serve cold.

Recipe from Sue Crawford Hewer, Pickford, MI.

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