| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Ground mustard |
| 3 | Eggs, lightly beaten | |
| 1 | c | Vinegar |
| 1 | c | Water |
| Mayonnaise |
INSTRUCTIONS
In a saucepan, combine sugar, flour, salt and mustard; stir in eggs. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Cover and refrigerate. Just before serving, combine desired amount of base with and equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw or salad greens. Refrigerate leftovers. Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #629 by The Taillons <[email protected]> on May 31, 1997
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