Yield: 1 Servings
|1 can||(4 oz) dry mustard|
|1 cup||Cider vinegar|
|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