| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces, Condiments, Beverages | 1 | Cup | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Dry mustard |
| 1 | ds | Salt |
| 1 | lg | Egg |
| 1/3 | c | Apple cider vinegar |
INSTRUCTIONS
Combine all ingredients in container of an electric blender; process 20 seconds or until smooth, stopping once to scrape down sides. Pour mixture into a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture is thickened; cool completely. Teri Schmid serves this mustard as a dip for pretzels. Teri Schmid of Georgia, in November, 1995 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98
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