Here is the recipe for Tom Dunn's German Mustard - shared directly by Kelley Dunn.
- 4 ounces Colman's Dry Mustard Powder
- 1 cup white vinegar
- 2 eggs, beaten
- 1 1⁄4 cups sugar
Combine mustard and vinegar in small bowl and mix well.
Cover and let stand for 8 hours or overnight.
In top of double-boiler combine mustard mixture, beaten eggs and sugar. Blend well, cover and let cook over simmering water for 1 1⁄4 hours, stirring every 15 minutes to keep blended.
Remove cover for the last 15 minutes. Store in covered jar and keep refrigerated.
Great with hot dogs, corned beef, ham or kielbasa.