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Arizona Champagne Mustard

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“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.”
READY IN:
12hrs 15mins
SERVES:
20
YIELD:
1 1/2 cups
UNITS:
US

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.

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