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1 cup sugar
2/3 cup dry mustard
3 eggs well beaten
2/3 cup white vinegar
In a medium saucepan, whisk together sugar and dry mustard until well blended. Add eggs and vinegar, blending well. Using a wooden spoon, cook and stir over low heat for 10 minutes or until thickened. Pour into a separate container to stop cooking. Cool slightly, spoon into gift containers, cover and refrigerate up to one month.
Serve with ham, corned beef, boiled tongue, cold cuts or cheese. Add small amounts to sauces, hot or cold
2/3 cup dry mustard
3 eggs well beaten
2/3 cup white vinegar
In a medium saucepan, whisk together sugar and dry mustard until well blended. Add eggs and vinegar, blending well. Using a wooden spoon, cook and stir over low heat for 10 minutes or until thickened. Pour into a separate container to stop cooking. Cool slightly, spoon into gift containers, cover and refrigerate up to one month.
Serve with ham, corned beef, boiled tongue, cold cuts or cheese. Add small amounts to sauces, hot or cold
