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Receta Sweet And Sour Mustard Sauce

de Global Cookbook
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Ingredientes

Direcciones

  1. COMBINE THE VINEGAR AND DRY MUSTARD AND LET STAND OVER NIGHT. THE NEXT DAY BEAT THE Large eggs AND SUGAR TOGETHER. Add in TO THE MUSTARD Mix, IN A SMALL PAN, AND COOK OVER MEDIUM HEAT Till THICK. STORE IN THE REFRIGERATOR, IN A TIGHT LIDDED JAR. THIS WILL KEEP FOR MONTHS.

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