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!