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Hot Mustard Dip
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    Hot Mustard Dip

  • 4 oz. (lg. can) Colman's dry mustard
  • 1 1/4 cup vinegar
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • Combine Colman's dry mustard and vinegar. Whisk well and let stand overnight. Beat 2 eggs and 1 1/4 cups sugar. Add to mustard mixture and whisk well. Cut until like custard (about 15-20 minutes, use double boiler or single pan on low). Add 1 cup sour cream after cooking (add more sour cream if too spicy). Keep refrigerated. Serve with crackers, cheese sticks or cubes, bread sticks.

    From: Gourmet Magazine
    Posted By: Epicurious.com
    Post Date: August 2000

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