Ingredients
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1 (4 ounce) can dry mustard (Colman's)
1 cup cider vinegar
2 eggs
1 cup sugar
1/4 teaspoon salt
1 1/2 cups mayonnaise
Preparation
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Mix together the dry mustard and vinegar and let stand overnight.
Beat in the eggs, sugar and salt and cook in a double boiler until thick, then cool.
Cool about 1 hour.
When cool beat in the mayonnaise.
For a stronger, hotter mustard you can use less mayonnaise, or more for a lighter, milder mustard.
Store in refrigerator.
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