Title: Champagne Mustard
Categories: Gifts, Condiments/
Yield: 1 Servings

1 c Sugar
2/3 c Dry mustard
3 Eggs;, beaten
2/3 c White champagne vinegar

Combine sugar and mustard in a heavy saucepan. Add eggs and vinegar; mix
well. Cook over low heat, stirring constantly, until thick and smooth.
Store in refrigerator. Serve with roast beef or ham. Yield: 1 1/2 c.

Recipe by: Pastapest

Posted to KitMailbox Digest by GAdams1350@aol.com on Sep 11, 1997