Recipes

Frying Pan River Champagne Mustard

•1/2 cup Colman's 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, and refrigerate overnight. Next day, bring to room temperature and add egg, sugar, salt and cornstarch. Cook slowly until thickened (10-15 minutes). Allow to cool, and add mayonnaise. Stir well, and refrigerate.

A terrific garnish for quiche or in coleslaw dressing.

Serves: 2 cups

Recipe found on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Press your back button to return...