BROOKE'S MUSTARD DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Brooke's Mustard Dip image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Snacks     Dips Recipes

Yield Makes approximately 1 quart

Number Of Ingredients 6

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

Steps:

  • 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.

There are no comments yet!