Ingredients
¾cupwhite sugar
¾cupground dry mustard
½cupwhite vinegar,distilled
½cupdry white wine
3eggs,beaten
Preparation
In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick.
Allow cooling in the refrigerator. Store in sealed containers in the refrigerator for up to 2 months.
