2 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons dry mustard
2 tablespoons water
1/4 cup cider vinegar
3 ounces eggs (about 2 total), beaten
1 ounce margarine
2 cups whipping cream
Yield: 3 cups
1. Mix dry ingredients.
2. Add water, vinegar, and eggs to dry ingredients. Cook until thick.
3. Add margarine. Stir until melted. Cool quickly to below 41°F.
4. Whip cream and fold into cooked mixture.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
Serve cold with ham, pork, or beef roast.
VARIATION:
Hot Chinese Mustard. Combine 8 oz dry mustard, 1/3 cup salad oil, and 1 oz (1 1/2 Tbsp) salt. Add 2 cups boiling water. Stir until smooth. Serve with egg rolls.
1/2 teaspoon salt
2 teaspoons dry mustard
2 tablespoons water
1/4 cup cider vinegar
3 ounces eggs (about 2 total), beaten
1 ounce margarine
2 cups whipping cream
Yield: 3 cups
1. Mix dry ingredients.
2. Add water, vinegar, and eggs to dry ingredients. Cook until thick.
3. Add margarine. Stir until melted. Cool quickly to below 41°F.
4. Whip cream and fold into cooked mixture.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
Serve cold with ham, pork, or beef roast.
VARIATION:
Hot Chinese Mustard. Combine 8 oz dry mustard, 1/3 cup salad oil, and 1 oz (1 1/2 Tbsp) salt. Add 2 cups boiling water. Stir until smooth. Serve with egg rolls.
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