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Sweet and Hot Mustard Sauce

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


  • 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


  • 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.

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