Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | VINEGAR |
1 cup | DRY MUSTARD POWDER |
3 eaches | EGGS |
1 cup | SUGAR |
COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE NEXT DAY BEAT THE EGGS AND SUGAR TOGETHER. ADD TO THE MUSTARD MIXTURE, IN A SMALL PAN, AND COOK OVER MEDIUM HEAT UNTIL THICK. STORE IN THE REFRIGERATOR, IN A TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.