Yield: 1 servings
Measure | Ingredient |
---|---|
1 pint | Half and half |
4 tablespoons | Sugar |
¼ cup | Dried mustard |
2 \N | Egg yolks |
1½ tablespoon | Cornstarch |
¾ cup | Cider vinegar |
½ teaspoon | Basil |
½ teaspoon | Tarragon |
Mix together cream, sugar, mustard, egg yolks and cornstarch. Cook in a double boiler until thickened. Add vinegar, basil, and tarragon. Cook for an additional 5 to 7 minutes. Store in refrigerator. Submitted By HILDE MOTT On 01-07-95