| 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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