by kirra » Sun Oct 05, 2008 7:57 pm
Champagne Mustard
Ingredients:
1/2 cup dry mustard
1/2 cup champagne vinegar
1 egg
1/2 cup sugar
dash salt
1 teaspoon corn starch
1 cup mayonnaise
Preparation:
Combine dry mustand and cider vinegar until smooth; refrigerate overnight. Next day, bring mustard to room temperature, beat the egg and add it along with the sugar, salt and cornstarch.
Cook slowly over low heat until thickened (10 to 15 minutes). Allow to cool, and add mayonnaise. Stir well, and refrigerate. Yield: 2 cups
Note: Served at our annual Christmas Eve buffet, with chilled and thinly sliced rare tenderloin of beef. Also a terrific garnish for Quiche Lorraine, or in coleslaw dressing.
[b][size=150]Champagne Mustard [/size]
Ingredients:[/b]
1/2 cup dry mustard
1/2 cup champagne vinegar
1 egg
1/2 cup sugar
dash salt
1 teaspoon corn starch
1 cup mayonnaise
[b]Preparation:[/b]
Combine dry mustand and cider vinegar until smooth; refrigerate overnight. Next day, bring mustard to room temperature, beat the egg and add it along with the sugar, salt and cornstarch.
Cook slowly over low heat until thickened (10 to 15 minutes). Allow to cool, and add mayonnaise. Stir well, and refrigerate. Yield: 2 cups
[b]Note:[/b] Served at our annual Christmas Eve buffet, with chilled and thinly sliced rare tenderloin of beef. Also a terrific garnish for Quiche Lorraine, or in coleslaw dressing.