- ¼ cup Colman's Dry Mustard
- 6 ea Egg Yolks
- 8 oz. Cranberry Juice
- 3 oz. White wine vinegar
- 1 tsp. Salt
- 1 Tbsp. Worcestershire Sauce
- ⅓ cup Brown Sugar
- ⅓ cup Dried Cherries
- pinch Cayenne pepper
ingredients
directions
1. Combine all ingredients except for the cherries in a stainless steel bowl. |
2. Cook over double boiler until the mixture becomes thick and smooth, this will occur at about 160 degrees. |
3. Add chopped cherries and adjust the seasoning with salt and papper. |
4. Allow to chill before serving. |
Keywords
Schoolcraft, kevin, gnvdc
