|Dry english mustard||3 Ounce (1/2 cup / 2 tins, 1 1/2 ounce each, loosely packed for measuring)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
In a small bowl, mix together the mustard, vinegar, and vermouth and let it stand covered overnight.
The next day, add the sugar and beaten eggs and mix well.
Transfer the mixture to the top of a double boiler and cook over boiling water, stirring constantly with a spoon or whisk, until thickened, about 3 to 5 minutes.
Remove the insert from the heat and continue stirring until the steaming stops.
Serving size: Complete recipe
Calories 946 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 3.1 g15.5%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 3043.4 mg126.8%
Total Carbohydrates 169 g56.3%
Dietary Fiber 0 g
Sugars 151.3 g
Protein 13 g25.3%
Vitamin A 9.7% Vitamin C 1%
Calcium 6.7% Iron 14.6%
*Based on a 2000 Calorie diet