Sweet Hot Mustard Dip Recipes

Steps:

• In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. , Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage.

Steps:

• 1. Blend together mustard and vinegar and let it set out in a covered container over night.
• 2. Next day, blend sugar and eggs until smooth. Then add the vinegar and mustard mixture, blend on low until smooth.
• 3. Cook over low to medium high heat, stirring constantly until it comes to a rolling boil.
• 4. Remove from heat, whisk in honey and let cool.
• 5. Put in containers and refrigerate.

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.

Steps:

• 1. In small bowl, mix dry mustard and vinegar. Cover and set on counter for 6 hours.
• 2. In a medium bowl bowl mix eggs and sugar with a whisk until thoroughly blended. Add mustard and vinegar mixture and stir to combine.
• 3. Place all ingredients in top of double boiler over rapidly boiling water. Stir constantly until mixture is thickened. Cover and cool to room temperature. Refrigerate before using.

Steps:

• Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.;

Steps:

• In a blender, combine the first five ingredients; cover and process until blended.
• Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160 degrees.
• Pour into small jars. Cover and refrigerate for up to 1 week.
• Serve with pretzels, chicken finger or sausage.

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.