Yield: 1 servings
|½ cup||Dry mustard|
|1 cup||Malt vinegar|
Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened.
Store in fridge. Makes 1-½ to 2 cups.
Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens