Prep 10 mins
Cook 0 mins
My buddy Scott gave me this recipe,..I don't know where he got it from, but it's very good. A bit better than store bought I'd say.
- 2 (2 ounce) cans dry mustard
- 2 ounces garlic vinegar
- 3 ounces cream
- 2 egg yolks
- 1 1⁄2 tablespoons brown sugar
- 1 1⁄2 tablespoons white sugar
- Mix all ingredients with a fork until smooth.
- Let stand overnight.
- This mixture gets hotter with age.
- Use sparingly.
- Keep refrigerated.
- Makes about 1-1/3 cups.