We all have our own secret recipes, but this one is so simple and compliments so many dishes! Before we get to this famous secret, Ms. Baker shared a quick background story about how she was known as the mother to invite over for a meal when her children were growing up.
When her children were in school, teachers used to fight to get her kids in their classes so they would have a chance at getting some of this as a Christmas gift. They found so many uses for it! She would bring this to any occasion as the demand was high. It is good as a dip, a spread, a glaze, marinade, on turkey, hotdogs, ham or sausage. You name it, somebody she knows found a use for it. She also mentioned that it is definitely a sauce to use for the upcoming Easter celebrations!
So try it for yourself, and see what you like to use it for!
1 Cup Coleman’s dry mustard
1 Cup cider vinegar
1 Cup sugar
2 egg yolks
3/4 cup prepared yellow mustard
Combine dry mustard and vinegar in a glass bowl. Let stand over night or at least 6 hours.
Put mixture in double boiler and add sugar and egg yolks. Cook until thick (20-30 minutes). Stir frequently.
While still warm, add prepared and mix well. (The less prepared mustard you use, the hotter it will be)
Store in refrigerator in glass jars