| Instructions: |
2/3 c Champagne vinegar 3 Eggs
2/3 c Dry mustard 3/4 c Sugar
Combine vinegar and mustard. Beat eggs and sugar. Add egg and sugar
mixture to mustard mixture in top of double boiler over boiling
water, stirring until thick. Refrigerate. Serve with baked ham, if
desired.
Makes 1 1/2 cups
Created by: Sheila Ricci, Los Angeles (C) 1992 The Los Angeles Times
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