Champagne Mustard
Yield
1 1/2 cupPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
champagne vinegar
|
* |
| ⅔ | cup |
dry mustard
|
*
|
| 3 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
champagne vinegar
|
* |
| 158 | ml |
dry mustard
|
*
|
| 3 | large |
eggs
|
|
| 177 | ml |
sugar
|
|
Directions
Combine vinegar and mustard.
Beat eggs and sugar. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick.
Refrigerate. Serve with baked ham, if desired.
