Title: Sweet Hot Mustard
Categories: Toppings Spread
Yield: 1 Servings

1/2	c	Dry mustard
1	c	Malt vinegar
3		Eggs
1	c	Sugar

Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened. Store in fridge. Makes 1-1/2 to 2 cups.

Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens

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