English Mustard Sauce


1/4 cup dry mustard

1/4 cup white vinegar

1/4 cup sugar

1/8 teaspoon salt

1 egg beaten

1/2 cup mayonnaise


Shake mustard and vinegar in small jar and let stand 1 hour or longer. Then combine with sugar, salt & egg in saucepan. Cook over medium heat until slightly thickened, almost boiling, about 5 minutes Cool. Stir in mayonnaise before serving.
Serve with seafood & chicken fondue. Also delicious with beef, pork, crab claws, or spread on ham or roast beef sandwiches.


Serving Ideas: Essential with seafood or chicken fondue!