Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (4 oz) dry mustard |
| 1 cup | Cider vinegar |
| 2 | Eggs |
| ⅔ cup | Sugar |
| 1 cup | Mayonnaise |
| Salt; (to taste) |
Bring to a boil and simmer until thick. Let stand in refrigerator over night. Then next day add sugar, mayonnaise and salt. Keep refrigerated.
Posted to brand-name-recipes by "(-: Flo :-)" <gulf@...> (by way of Meg Antczak <meginny@...>) on Feb 03, 1998