| | Directions | | Mix mustard and vinegar together and let stand overnight in fridge. The next day place in double boiler the Mustard, vinegar mixture with egg, sugar and salt. Cook until thick, about 5 minutes, stirring with spatula constantly. Cool cooked mixture; add miracle whip and horseradish. Store in refrigerator |
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| Ingredients | | - |  | 1/2 cup dry mustard |
| - | | 1/2 cup vinegar |
| - | | 1 egg |
| - | | 1/4 cup sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup Miracle Whip salad dressing |
| - | | 1 teaspoon horseradish |
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