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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Arizona Champagne Mustard from Carl McDonald Recipe

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This recipe for Arizona Champagne Mustard from Carl McDonald is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry mustard, vinegar, 1 egg, sugar, salt, cornstarch, mayonnaise.
Directions:
Directions:
Mix 1/2 cup for dry mustard (4 oz.)1/2 cup cider vinegar and let stand in refrig. overnight.The next day bring to room temp. and cook with a mixture of 1 beaten egge, 1/2 cup sugar, dash of salt, 1 t of cornstarch. Cook slowly until it boils and thickens. 10 to 15 minutes. Let cool and add 1 cup of GOOD mayonnaise. Stir well and refrigerate.
Personal Notes:
Personal Notes:
My Uncle Carl made this mustard and it is one of Ed's favorites.

 

 

 

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