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Add a photoServings: 12
Ingredients
- 1 1/2 c. White wine vinegar
- 6 ounce Dry mustard
- 2 x Large eggs
- 1 1/2 c. Sugar
- 2 tsp Salt
Directions
- In a glass bowl, combine the vinegar and mustard; allow to stand overnight.
- The next day, place the Large eggs in the top of a double boiler and beat slightly.
- Add in the sugar and beat smooth, then beat in the vinegar-mustard mix.
- Cook over simmering water till the mustard is thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for five min; add in the salt. Pour into a 1 quart glass jar or possibly four eight ounce jars and store in the refrigerator.
- Makes 2 tb per "serving"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 124 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 562mg | 23% |
| Potassium 43mg | 1% |
| Total Carbs 25.89g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 25.16g | 17% |
| Protein 1.66g | 3% |
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