Mix together:
3/4 C sugar
3 T dry mustard
1/3-2/3 C white vinegar (You can do this to taste, but Cheryl usually uses an amount right in the middle.)
1/3 C water
1 pkg unflavored gelatin (Knox) mixed with 1 T cold water
4 beaten eggs
Heat over a double boiler and stir until creamy. Cool. Whip 1/2 C whipped cream, then fold into mustard mixture. Refrigerate the leftovers.
When it cools, this will thicken and almost gel up. When you are ready to use it, heat it in the microwave and it will be a pourable sauce.
March 28, 2010
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