| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
White sugar |
| 2 |
|
Level soup spoons dry mustard (sometimes I add a little more) |
| 1/3 |
c |
White vinegar |
| 2 |
|
Egg yolks ( make sure no traces of whites remain) |
INSTRUCTIONS
Mix all ingredients in top of double boiler and cook, whisking frequently,
until slightly thickened. Remove from heat. Mixture will become thicker as
it cools. Store in jar in fridge.
This recipe doubles sucessfully. It is possible to cook this in the
microwave - if you watch it carefully and whisk often - I prefer the double
boiler - I've had "lumps" a couple of times when making this in the
microwave when I haven't been attentive enough.
Posted to EAT-L Digest by Pat and Dan Jahns-Kraak <jahns@PANGEA.CA> on Sep
9, 1997
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