| 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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