50+ Friends Club Cookbook
Salads and Dressings
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Arizona Champagne Mustard
From the Kitchen of: Cactus
Source: Was first published in the Arizona Republic newspaper, 11/87, reprinted 10/97 as a great holiday recipe for
buffets. Also appeared in the Sun City West Women's Club cookbook under the name of B. Bailey
| 1/2 | cup | Colman's dry mustard |
| 1/2 | cup | Cider vinegar |
| 1 | | Egg, beaten |
| 1/2 | cup | Sugar |
| | | |
| | dash | Salt |
| 1 | tsp | Cornstarch |
| 1 | cup | Good mayonnaise |
- Mix mustard and vinegar in a small bowl and let stand in refrigerator overnight.
- The next day, bring to room temperature and put into a saucepan.
- Add egg, sugar, salt and cornstarch.
- Cook slowly stirring until it boils and thickens; 10-15 minutes.
- Let cool and add mayonnaise.
- Stir well and refrigerate.
- Makes 16 servings.