Ingredients
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1/2 c. dry mustard
1/2 c. cider vinegar
1 egg, beaten
1/2 c. sugar
dash of salt
1 tsp. cornstarch
1 c. mayonnaise
Preparation
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Mix mustard and vinegar; let stand in refrigerator overnight. The next day, bring to room temperature; put into a saucepan.
Add egg, sugar, salt and cornstarch; cook slowly, stirring until it boils and thickens.
Cool and add mayonnaise.
Stir well and refrigerate.
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