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Mustard Sauce
I like this on cold chicken or pork. Others like it on corned beef.
It's also a good to use with fish. Mix 1 cup white vinegar with 1 cup dry mustard and let it set overnight. Next morning stir in 2 well-beaten eggs, 1 cup sugar and a hefty pinch of salt. Bring to a slow boil and cook until it coats the spoon, stirring constantly. Cool and refrigerate. Janet US |
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