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1 c Sugar
2/3 c Dry mustard
3 Eggs;, beaten
2/3 c White champagne vinegar
Combine sugar and mustard in a heavy saucepan. Add eggs and vinegar; mix
well. Cook over low heat, stirring constantly, until thick and smooth.
Store in refrigerator. Serve with roast beef or ham. Yield: 1 1/2 c.
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