Mustard Dip Sauce

Oxmoor House
2 cups


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1 cup vinegar
2 (1.12-ounce) cans dry mustard
3 eggs, beaten
1 cup sugar


Combine vinegar and mustard; mix well. Cover and refrigerate overnight.

Add eggs and sugar to mustard mixture; stir well. Place mixture in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring well. Serve hot or cold.

Created date

February 2010