Judi’s Hot Mustard

by Connie Berry

From the kitchen of Vineyard Haven neighbor Tom Kowalski.


  • 1/2 cup dry mustard
  • 1/2 cup white vinegar
  • 1 egg, beaten
  • 1/2 cup sugar
Judi’s Hot Mustard

Liana Jegers

Combine mustard and vinegar and let sit over night. The next day, add the egg and sugar. Cook very slowly on low heat for 15 minutes. Cool and enjoy.

Yield: 1/2 + cup