| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swedish | Sauce | 1 | Servings |
INGREDIENTS
| 2 | cn | (2-oz) dry mustard |
| 2 | oz | Garlic vinegar |
| 3 | oz | Cream |
| 2 | Egg yolks | |
| 1 1/2 | tb | Brown sugar |
| 1 1/2 | tb | White sugar |
INSTRUCTIONS
Mix all ingredients with a fork until smooth. Let stand overnight. This mixture gets hotter with age. Use sparingly. Keep refrigerated. Makes about 1-1/3 cups. MRS POLLY MCDONALD PURVIS MESA, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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