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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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I had this as a dip with baked chicken tenders. The recipe calls for 1/4 cup dry mustard. This is very hot, so I cut down to using 3 tablespoons. Because it has mayonnaise, I find it very different than regular mustards. Make sure you stir constantly. I checked some of the mustard recipes but did not find one with mayonnaise included. Ingredients:
1/4 cup dry mustard (or less) |
2 tablespoons sugar |
1/8 teaspoon salt |
1/4 cup cider vinegar |
1 egg, slightly beaten |
1/2 cup mayonnaise |
Directions:
1. In a small saucepan, combine mustard, sugar and salt. Add vinegar and egg, blending well. Cook over low heat 2-3 minutes or until sauce is thickened, stirring constantly. Refrigerate 10-15 minutes, then stir in mayonnaise. Store in refrigerator. This should make about 3/4 cup.
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