| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Champagne vinegar |
| 2/3 |
c |
Dry mustard |
| 3 |
|
Eggs |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
Combine vinegar and mustard. Beat eggs and sugar. Add egg and sugar mixture
to mustard mixture in top of double boiler over boiling water, stirring
until thick. Refrigerate. Serve with baked ham, if desired. Makes 1 1/2
cups
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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