Frying pan river champagne mustard

Frying Pan River Champagne Mustard recipe

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1/2 cup dry mustard
1/2 cup cider vinegar
1 beaten egg
1/2 cup sugar
dash of salt
1 teaspoon cornstarch
1 cup mayonnaise

Combine dry mustard and vinegar until smooth; refrigerate overnight. Next day, bring to room temperature and add egg, sugar, salt and cornstarch. Cook slowly until thickened (10 to 15 minutes). Allow to cool, then add mayonnaise. Stir well; refrigerate.

Served at our annual Christmas Eve buffet with chilled and thinly-sliced rare tenderloin of beef. Also terrific garnish for quiche or in coleslaw dressing.

Makes:2 cups

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