Shot Glass Apps: Wienies and Mustard

TOTAL TIME: 50 min
Prep: 5 min
Inactive Prep: 30 min
Cook: 15 min
 
YIELD: 10 to 12 servings
LEVEL: Easy

ingredients

MUSTARD:
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
WIENIES:
    recipe tools

    Directions

    For the mustard: Combine the mustard, sugar, vinegar, olive oil, horseradish, lemon juice, salt and 1/2 cup water in a blender or food processor and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. Transfer to a small saucepan and let stand for 10 minutes.

    Set the saucepan over low heat and cook until bubbly, stirring constantly. If a thinner mustard is desired, stir in an additional 1 to 2 tablespoons water. Let cool completely.

    For the wienies: Grill or boil the hot dogs. Cut off the tips, and then cut the hot dogs into 1-inch pieces. Place a toothpick into each piece.

    Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.

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