Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.
Mix together dry mustard and vinegar and let stand overnight in nonmetal container. Add remaining ingredients. Cook in nonmetal double boiler until thick, about the consistency of honey. Store in refrigerator.
pread about 1 teaspoon of mustard on each. This may be
Let mustard and vinegar set overnight.
Cook eggs and sugar in double boiler.
Combine with mustard and vinegar.
Boil until like thin custard, about 10 minutes.
Pour into small jars.
Makes a good small gift.
he boil. Thoroughly mix the mustard powder, sugar and salt in
Soak mustard and vinegar 12 hours, covered.
Add remaining ingredients.
Cook in double boiler for 10 to 25 minutes.
Beat until custard consistency.
Makes 2 cups.
Mix mustard and vinegar; refrigerate overnight.
Mix dry mustard and sugar.
Add vinegar and eggs.
Stir constantly on low heat until it comes to a slow boil.
Serve with bologna, cheese and pretzels.
In top of double boiler, put one 4 ounce can Coleman's dry mustard.
Pour 1 cup tarragon vinegar in.
Do not stir!
Let stand 1/2 hour.
Beat in 6 whole eggs, one at a time with wooden spoon. Add 1 cup sugar.
Stir and cook slowly for 15 minutes.
Stir until thickens.
Add 1 stick margarine.
Stir until melted.
Let cool in glass jars.
Combine mustard and vinegar.
Let stand overnight in refrigerator.
Cover with Saran Wrap.
Beat eggs in top part of double boiler.
Beat in sugar.
Add vinegar and mustard mixture. Cook over hot water for 15 to 20 minutes, stirring constantly. Remove from heat and stir until cool.
Pour over cream cheese block or use on cold cuts.
Keeps indefinitely in refrigerator. Can make in microwave.
Mix together the dry mustard and vinegar and let stand overnight.
Beat in the eggs, sugar and salt and cook in a double boiler until thick, then cool.
Cool about 1 hour.
When cool beat in the mayonnaise.
For a stronger, hotter mustard you can use less mayonnaise, or more for a lighter, milder mustard.
Store in refrigerator.
ach steak with 1 teaspoon mustard. Pour coffee or stock into
Combine dry mustard and vinegar.
Soak overnight.
Add sugar and eggs and cook until slightly thickened.
Place in jars and refrigerate.
Mix mustard and vinegar and let stand overnight. Beat the egg and add sugar. Mix well with mustard and cook until boiling and thick.
Mix together sugar, cornstarch, dry mustard and salt.
Beat the eggs,
water and vinegar together with a hand mixer.
Combine all ingredients in a double boiler or small saucepan.
When all are combined, cook over low heat and stir often.
Keep in refrigerator until thick.
Mix together vinegar and mustard.
Let stand overnight.
Blend well the eggs, salt and sugar.
Cook over low to medium heat until mixture thickens.
Stir constantly.
Cool and then add mayonnaise. Mix well.
Makes 2 1/2 pints.
Stir together the mustard and vinegar and let set at room temperature overnight.
In a small saucepan, combine the sugar and egg; add mustard mixture.
Stir over low heat until thickened. Can serve hot or cold.
Great on ham, corned beef, pastrami, roast beef; whatever pleases you.
Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.
Mix mustard and cider vinegar. Cover and let sit overnight. The next day, cook with beaten egg, salt and sugar.
Remove from heat and cool.
Stir in mayonnaise.
Pour over cream cheese. Serve with assorted crackers.
Combine dry mustard and cider vinegar and let stand overnight, beat eggs and add sugar; mix well.
Combine all ingredients and place in top of double boiler, bring water to boil and lower to medium.
Cook, stirring constantly for 10 minutes.
Makes 2 cups.