Title: Mustard Dip Sauce
Categories: Sauce Southern
Yield: 2 Cups

1	c	Vinegar
2		1.12 oz. cans dry mustard
3		Eggs, beaten
1	c	Sugar

Combine vinegar and mustard; mix well. Cover and refrigerate overnight.

Add eggs and sugar to mustard mixture; stir well. Place mixture in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring well. Serve hot or cold.

1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama

MM Format by John Hartman Indianapolis, IN 4 July 1996

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