Brooke's Mustard Dip
- 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.