Sweet and Hot Mustard Sauce
Serve with hot dogs, bratwurst or fresh made pretzels.
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
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.
Cook over medium heat, stirring constantly, until mixture thickens, about 5 to 10 minutes. Do not boil.
Pour into 1/2-pint jars (or other containers with a tight fitting lid); cover.
Refrigerate at least 24 hours before serving.