My sister and I make this frequently. It's good with ham but even more awesome if you dip your pretzels - hard or soft - in it.
SWEET-HOT MUSTARD SAUCE
2 cans (2 oz. each) Coleman's dry mustard
1 c. white vinegar
4 eggs
1 c. sugar
1. In small bowl, mix dry mustard and vinegar; set aside for 6 hours.
2. In a separate bowl mix eggs and sugar with a whisk.
3. Place all ingredients in top of double boiler over rapidly boiling water; stir until thickened. Cover and cool. Refrigerate.
Makes 9 ounces
SWEET-HOT MUSTARD SAUCE
2 cans (2 oz. each) Coleman's dry mustard
1 c. white vinegar
4 eggs
1 c. sugar
1. In small bowl, mix dry mustard and vinegar; set aside for 6 hours.
2. In a separate bowl mix eggs and sugar with a whisk.
3. Place all ingredients in top of double boiler over rapidly boiling water; stir until thickened. Cover and cool. Refrigerate.
Makes 9 ounces
