- 1 Tbsp. dry mustard
- 2 Tbsp. sugar
- 1/8 cup vinegar
- 1/8 cup water
- 1 egg
Beat egg; add dry ingredients, vinegar and water. Add 1 Tbsp. butter
Cook until it begins to thicken. Cool. Keep refrigerated. Good on most meats and cheese.
By Robin from Washington, IA
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