Homemade Hot and Tangy Mustard

Makes 1 Cup | 


1/2 cup white wine vinegar
1 teaspoon cornstarch
1/4 cup sugar
1 large egg
1/4 cup water
1/2 teaspoon salt
1/2 cup dry mustard


  1. In a medium metal bowl, whisk together dry mustard and vinegar until smooth. Cover bowl and chill overnight.
  2. Remove mustard-vinegar from refrigerator.
  3. Fill a medium saucepan with 1-inch of water and bring to a simmer.
  4. Meanwhile, to bowl of mustard-vinegar, add and whisk in cornstarch, sugar, egg, water, and salt. Set bowl over simmering water and cook mustard mixture 2 to 3 minutes, whisking constantly, until mustard thickens. Remove from heat, whisk for another minute, and allow mustard to cool. Homemade hot and tangy mustard is good for 2 weeks when covered and chilled.
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