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1 c VINEGAR 3 ea EGGS
1 c DRY MUSTARD POWDER 1 c SUGAR
1 servings
Combine The Vinegar And Dry Mustard And Let Stand Over Night. The Next Day
Beat The Eggs And Sugar Together. Add To The Mustard Mixture, In A Small
Pan, And Cook Over Medium Heat Until Thick. Store In The Refrigerator, In
A Tight Lidded Jar. This Will Keep For Months.
1 c DRY MUSTARD POWDER 1 c SUGAR
1 servings
Combine The Vinegar And Dry Mustard And Let Stand Over Night. The Next Day
Beat The Eggs And Sugar Together. Add To The Mustard Mixture, In A Small
Pan, And Cook Over Medium Heat Until Thick. Store In The Refrigerator, In
A Tight Lidded Jar. This Will Keep For Months.
