| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry mustard |
| 1/8 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Cider vinegar |
| 1/2 |
c |
Mayonnaise |
INSTRUCTIONS
I too like Mustard Sauce, and have enjoyed making it for many years.
Recently, I came upon this recipe in the Pillsbury Spring Celebrations
classics 27, 1983. It's great with won tons, and on sandwiches. In small
saucepan, combine dry mustard, sugar, salt, vinegar and egg. Cook over low
heat 2 to 3 minutes until thickened, stirring constantly. Chill 10 to 15
minutes; stir in mayonnaise.
Refrigerate leftovers 3/4 cup. This recipe has more flavor than the others.
If you use any recipes that taste bland, including restaurant offerings, I
usually touch them up with a slight amount of sugar and salt. Dry Mustard,
which I purchase by the pound, vinegar and water has very little flavor.
Hope this helps. Merry Christmas and May God Bless You.
Karin in San Jose FROM: KARIN DAWSON (KXVR83A)
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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