| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (4 oz) dry mustard |
| 1 | c | Cider vinegar |
| 2 | Eggs | |
| 2/3 | c | Sugar |
| 1 | c | Mayonnaise |
| Salt; (to taste) |
INSTRUCTIONS
Bring to a boil and simmer until thick. Let stand in refrigerator over night. Then next day add sugar, mayonnaise and salt. Keep refrigerated. Posted to brand-name-recipes by "(-: Flo :-)" <gulf@nettally.com> (by way of Meg Antczak <meginny@frontiernet.net>) on Feb 03, 1998
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