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Ingredients
- 1/2 c. white vinegar
- 1/2 c. dry mustard
- 1/2 c. sugar
- 1 egg yolk
Method
- In a small bowl, stir vinegar slowly into dry mustard until smooth. Cover and let stand 6 hours or overnight
- at room temperature.
- Pour into saucepan with sugar and egg yolk and cook over low heat, stirring constantly.
- Cover and refrigerate up to 2 weeks.