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Vermont Maple Mustard 
 
INGREDIENTS:
  • 1 - 4oz can dry mustard
  • 1 cup maple vinegar
  • 1 cup Maple Grove Farms Pure Maple Syrup
  • 1 teaspoon baking soda
  • 2  eggs, beaten
DIRECTIONS:
Soak dry mustard in vinegar overnight. The next day, stir in the maple syrup, baking soda and eggs. Cook the mustard over low heat until thick and smooth.

Makes a great dipping sauce for cocktail franks, cheese cubes or crackers.
 
YIELD:  Makes 2 Cups