Brooke's Mustard Dip
This recipe was published in "Entertaining," in 1982 -- and Martha has been making it ever since! It's named for a woman who worked with Martha in her catering days. It tastes great on Angel Biscuits along with a slice or two of country ham. Or try it on Martha's Ham and Cheese Sandwich.
- Yield: Makes approximately 1 quart
Source: Martha Bakes, Episode MBLB1010
- 1/2 cup dry mustard
- 3/4 cup distilled white vinegar
- 1/2 cup white wine or dry vermouth
- 3 eggs
- 1/2 cup sugar
- 1/2 tablespoon salt
Mix mustard, vinegar, and wine in a porcelain or stainless steel bowl.
Cover and soak overnight.
Beat eggs with sugar and salt until very light and foamy. Add mustard mixture, and cook in a double boiler (or in a stainless bowl over a pot of simmering water) until thick, approximately 1 hour, whisking occasionally.
Cool and refrigerate until ready to use.