This recipe came from my good friend Tammy. This stuff is so awesome!! I made a batch this morning to have with some pork roast tonight. The longer it sits, the hotter it gets. And it is so awesome with chicken strips.
Ingredients:
4 oz. can dry mustard
1 cup of cider vinegar
2 eggs
1/4 tsp salt
1 cup of sugar
1 1/2 cup of mayonnaise
Directions:
Mix mustard and vinegar and let it stand over night.
Beat in 2 eggs, salt and sugar. Cook in a double boiler until thickened. (Requires constant stirring)
Let the cooked mixture cool. Mix in the mayonnaise.
Keep in an airtight container in the refrigerator.
Notes:
I don’t have a double broiler so I just cooked it on low heat and stirred constantly.
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