Sweet and Hot Mustard Sauce

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Serve with hot dogs, bratwurst or fresh made pretzels.

2-1/2 cups
1/2 cup ground mustard
1/2 teaspoon salt
3/4 cup cider vinegar
3/4 cup Crown® Lily White® or Golden Corn Syrup
1/2 cup brown sugar
Optional, 1 teaspoon caraway seed
3 eggs

Stir mustard and salt in a medium saucepan. Gradually stir in enough vinegar with wire whisk or fork to make a smooth paste. Stir in remaining vinegar, corn syrup, brown sugar and caraway seed. Add eggs one at a time, whisking until blended.

Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 10 minutes. Do not boil.

Pour into 1/2-pint jars (or other containers with a tight fitting lid); cover.

Refrigerate at least 24 hours before serving. 

Total Time
Chill Time 24 hours
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