Mustard Dip
Ingredients
-
¾ cup distilled white vinegar
½ cup dry mustard
½ cup dry white wine or dry vermouth
3 large eggs
½ cup sugar
1½ teaspoons kosher salt
Preparation
Mix distilled white vinegar, dry mustard, and white wine or dry vermouth in a porcelain or stainless-steel bowl. Cover and let stand overnight.
Beat the eggs with sugar and kosher salt until very light and foamy, about 3 minutes.
Add the mustard mixture and cook in a double boiler (or in a stainless-steel bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally. Let cool and refrigerate until ready to use.
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