Hot and Tangy Mustard

By tulawdog

Ingredients

• 1/2 cup Colman's dry mustard
• 1/2 cup white wine vinegar
• 1 large egg
• 1/4 cup sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon salt

Preparation

Step 1

1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
2. Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.