Source: Helen Lehman
Day 1:
4 oz. dried mustard
1 C. white vinegar
whisk together refrigerate overnight
Day 2:
Beat together 2 eggs, 3/4 C sugar, 1 t salt
stir in mustard mixture
Pour into double boiler and cook until thickened. Stir often.
Remove from heat and allow to cool.
Beat in 1 1/2 - 2 C Hellman's mayonnaise.
Pour into clean, airtight containers
must refrigerate
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