I make this every year for St. Patrick’s Day and we celebrated a little early this year. I shared this recipe last year too, but it’s so good, I have to share it again! It’s for my friend’s hot mustard to go with the meal! Trust me, this mustard with make your corned beef sing!
Ingredients:1/2 Cup Dry Mustard (or one 2 oz. can of Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
Directions: In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook. Once thickened, transfer to a glass bowl to cool. Serve warm or cold.Keeps in refrigerator for about a month.