Total Time
12hrs 15mins
Prep 15 mins
Cook 12 hrs

So, where in the heck's the champagne?? When it's 110 degrees in the shade, your mind can play strange tricks. I thought I'd post this as a memory of good times in Arizona. If you can't take the heat, get out of the kitchen, head for California and wonder about the champagne. Recipe from the Arizona Republic, as I recall.

Ingredients Nutrition

Directions

  1. Mix dry mustard with vinegar and let stand in refrigerator overnight.
  2. The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
  3. Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
  4. Let cool and add the mayonnaise.
  5. Stir well.
  6. Stay cool.

Reviews

(1)
Most Helpful

I've used this recipe for years (lived in Arizona for years too!). It is delicious on everything, especially on our honey-baked ham my daughter serves on Thanksgiving. Definately five stars!

Georgeann Dodge November 20, 2010

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