A Condiment from the Heavens. Homemade Sweet & HOT Mustard.

Anything with the words Spicy, Sweet & Mustard, all in the same sentence, you immediately have my attention.

I will spread, dip, drench, and lather anything with this condiment from the heavens.

Plus, I can't believe I made it!  Seriously. 

My darling neighbor so gracefully shared this recipe with me, which she so eloquently calls "Food from the Gods".  She said she makes this in large batches during the Holiday's and gives it away as gifts.

Unlike the kind and giving person as my neighbor is, I too make this in large batches.  But I keep it for myself.  I'm very stingy with this heavenly condiment.

1 c. dry ground mustard

1 c. apple cider vinegar

2 eggs

1 c. sugar

Pinch of salt

Glass containers with tight fitting lid

I bought these darling little 250 ml Ball jars from Target.  They came in a 4-pack and this recipe will fill 3 of these jars 3/4 of the way full.

I guess if you were a nice person, you could keep one jar and give 2 of them away. 

I, on the other hand, am not a nice person when it comes to sharing this recipe.  I refuse to part with any of this delicious condiment.

Mix together well 1 c. dry mustard and 1 c. apple cider vinegar in a Tupperware container and let stand overnight.  As they say back East, "fuget about it".

24 hours later, beat 2 eggs and add 1 c. sugar in top of a double boiler.  Now don't worry.  I don't have a double boiler either. Honestly, I don't think I have ever owned, or will own a double boiler. I've always improvised.

This is what I did.  I took a large pan, filled it a little less than half way with water, then took a Pyrex heat-proof glass bowl and set it inside the pan.

Place on stove at medium high heat.  Add Mustard and Vinegar mixture to the egg and sugar mixture. Whisk well.

Add a pinch of salt and continue to whisk until combined.

Keep watching and whisking until mixture comes to a soft boil.  Keep whisking away until texture becomes somewhat thick, like a "thin custard". Not thick like a pudding but thick enough that when you dip a spoon in the mixture, it will coat the back and not drip off right away. 

Pour into your cute little jars and let cool for just a bit before screwing the lid on.

This condiment from the heavens has so so many uses.

I instantly made myself a ham sandwich because I could not take it any longer.

Here are some delicious suggestions for this heavenly sauce.

Brats & Hot Dogs are a given.

Delicious on any sandwich; Grilled Cheese, Hot Pastrami, Po' Boy....anything goes.

Oh, to die for, with fresh warm pretzels.

Add a smidgen in your deviled eggs or egg salad, oy vey.

So good on the side to dip your wrapped smokies.

Dip, spread, smear.......

You get the idea.

Truly, a condiment from the Heavens.