Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Dry mustard

  2. 1/2 cup 118ml White vinegar

  3. 1 teaspoon 5ml Salt

  4. 3 tablespoons 45ml Sugar

  5. Mayonnaise - as needed

Instructions Jump to Ingredients ↑

  1. Blend together all ingredients except the mayonnaise to a smooth paste. Refrigerate overnight. Cook in the top part of a double boiler over hot, not boiling, water, stirring from time to time until very thick. Transfer to a jar with a tight lid, cool, cover, and refrigerate or freeze. To serve, blend with an equal amount of mayonnaise.


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