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| 3/4 Tasse | sugar |
| 3/4 Tasse | mustard dry |
| 1/2 Tasse | cider vinegar |
| 1/2 Tasse | white wine dry |
| 3 | eggs |
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An interesting contrast of hot and sweet flavors.
In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth.. Stir over simmering water about 8 minutes or until thickened and smooth. Pour into small sterilized jars; cover and refrigerate. Serve as condiment or use as glaze for meats. Keeps several months. Makes 2 cups.
Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 grams fat, 24 mg cholesterol.
Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food Department #306.
Inc. All Rights reserved.
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