• 10 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.


For a more complex flavor, use 1/4 cup of white wine and 1/4 cup vermouth instead of one or the other.


10 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 2