Arizona Champagne Mustard - cooking recipe

Ingredients

1/2 cup dry mustard (4 oz.)
1/2 cup cider vinegar
1 beaten egg
1/2 cup sugar
1 dash salt
1 teaspoon cornstarch
1 cup good mayonnaise

Preparation

Mix dry mustard with vinegar and let stand in refrigerator overnight.
The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
Let cool and add the mayonnaise.
Stir well.
Stay cool.