Sweet Hot Mustard

Sweet Hot Mustard

4 c. Coleman’s dry mustard (only use Coleman’s; other dry mustard is crap)
4 c. sugar
4 c. apple cider vinegar
4 t. salt
12 eggs

- Put mustard, sugar, vinegar, and salt in blender for one minute
- Let set at room temperature overnight (at least 1 hour)
- Add three eggs to blender for one minute – stirring often to prevent eggs from scramble
- Pour mixture into double boiler and cook until thick (160°) Must use thermoter!
- Remove from heat and store frig/walk in.
- NOTE: If mixture becomes too thick just add some water.