Directions:
- Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
- The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
- Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
- Keep in a sealed container in the refrigerator.
- Will keep in the refrigerator for up to two months.
- Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.78 Kcal (627 kJ) | ||
| Calories from fat | 90.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 15% | |
|---|---|---|---|
| Cholesterol | 60.44mg | 20% | |
| Sodium | 940.74mg | 39% | |
| Potassium | 58.89mg | 1% | |
| Total Carbs | 16.86g | 6% | |
| Sugars | 11.8g | 47% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 2.68g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.05 Kcal (452 kJ) | ||
| Calories from fat | 65.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 15% | |
|---|---|---|---|
| Cholesterol | 43.6mg | 20% | |
| Sodium | 678.62mg | 39% | |
| Potassium | 42.48mg | 1% | |
| Total Carbs | 12.16g | 6% | |
| Sugars | 8.51g | 47% | |
| Dietary Fiber | 0.67g | 4% | |
| Protein | 1.93g | 5% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 5% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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