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Sweet and Hot Mustard Sauce

Serve with hot dogs, bratwurst or fresh made pretzels.

Quick Facts

Prep Time: 15 minutes
Chill Time: 24 hours
Yield: 2-1/2 cups


  • 1/2 cup ground mustard
  • 1/2 teaspoon salt
  • 3/4 cup cider vinegar
  • 3/4 cup Karo® Light OR Dark Corn Syrup
  • 1/2 cup brown sugar
  • Optional, 1 teaspoon caraway seed
  • 3 eggs


  1. Stir mustard and salt in a medium saucepan. Gradually stir in enough vinegar with wire whisk or fork to make a smooth paste. Stir in remaining vinegar, corn syrup, brown sugar and caraway seed. Add eggs one at a time, whisking until blended.
  2. Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 10 minutes. Do not boil.
  3. Pour into 1/2-pint jars (or other containers with a tight fitting lid); cover.
  4. Refrigerate at least 24 hours before serving.