Arizona Champagne Mustard

1. 1

   Mix dry mustard with vinegar and let stand in refrigerator overnight.

2. 2

   The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.

3. 3

   Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.

4. 4

   Let cool and add the mayonnaise.

5. 5

   Stir well.

6. 6

   Stay cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.