Aunt Midgie’s Sweet Hot Mustard

Photo by Marni Rothschild Durlach

Glistening bowls of golden chow chow and mustardy artichoke relish are piquant accompaniments to holiday hams and fowl.

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1 cup

  • 2-ounce can Colman’s dry mustard
  • 1 cup cider vinegar
  • 2 eggs
  • Salt
  • ½ to ¾ cup sugar
  1. Empty a two-ounce can of Colman’s dry mustard into a large measuring cup. Fill to 1-cup line with cider vinegar. Stir. Let stand an hour.
  2. Beat two eggs in top of a warm double boiler with a dash of salt. Add ½−¾ cup sugar, depending on how sweet you want it. Add mustard mixture and cook over boiling water until thickened, stirring constantly. Store in refrigerator for up to two weeks.
  • from Ben Moïse, Charleston, South Carolina

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