Try this Sharon Halls Sweet Hot Mustard recipe, or contribute your own.
Suggest a better descriptionAll ingredients are sifted to remove particulate matter.
Stir vinegar and mustard and let it stand for 1 hour. Add sugar and eggs and mix until smooth.
Cook over a double boiler until thick.
Must be refrigerated.
Jen's Note: Mom always removed the chalaza, ( white part that's sometimes attached to the yolk and the yolk membrane in order to prevent white chunks in the mustard. She also sifts the mustard powder before adding it to the vinegar and the sugar prior to addit it to the mixture. Cook it for 30 minutes, on medium heat, stirring almost constantly and that seems to do the trick.
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Serving Size: 1 Recipe (760g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 428 | ||
Calories from Fat: 236 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 1116.7mg | 344 % | |
Sodium 56193mg | 1938 % | |
Potassium 539.3mg | 14 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.2g | ||
Protein 33.2g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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