Method

Mix mustard, cornstarch and sugar in saucepan. Add eggs; beat until smooth. Add wine, salt and vinegar gradually, stirring until smooth. Cook over low heat for 3 to 4 minutes, stirring constantly. Remove from heat; cool.

Add oil gradually, stirring constantly. Store in covered jar in refrigerator; let mellow for 2 to 3 days before using. Keeps for 3 to 4 weeks.

Makes 1 1/3 cups. Recipe adapted from a 1914 cookbook.

Contributor: shari dewey

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