| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces | 2 | Cups | |
INGREDIENTS
| 1 | c | Dry mustard |
| 1 | c | Cider vinegar |
| 3/4 | c | Sugar |
| 1/4 | c | Water |
| 2 | ts | Salt |
| 1 1/2 | ts | Dill weed |
| 2 | Eggs, lightly beaten |
INSTRUCTIONS
In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator. Source: A Taste of Home Dec/Jan'94 : pg 15 From the collection of K.Deck Posted By kdeck@epaus.island.net (Karen Deck) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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