Ingredients

• 1 cup ground mustard
• 1/2 cup sugar
• 1/2 cup tarragon or cider vinegar
• 1/4 cup olive oil
• 2 tablespoons prepared horseradish
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1 package hot dogs or cocktail wienies

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Instructions

1. 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.
2. 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.
3. 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.
4. Spoon a thin layer of mustard into each shot glass. Place the hot dogs into the mustard in the shot glasses.