| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Gifts, Condiments/ |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2/3 |
c |
Dry mustard |
| 3 |
|
Eggs;, beaten |
| 2/3 |
c |
White champagne vinegar |
INSTRUCTIONS
Combine sugar and mustard in a heavy saucepan. Add eggs and vinegar; mix
well. Cook over low heat, stirring constantly, until thick and smooth.
Store in refrigerator. Serve with roast beef or ham. Yield: 1 1/2 c.
Recipe by: Pastapest
Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997
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