| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauce | 16 | Servings | |
INGREDIENTS
| 1 | c | Vinegar |
| 1 | c | Dry mustard powder |
| 3 | Eggs | |
| 1 | c | Sugar |
INSTRUCTIONS
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. Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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