- 1 cup [250 mL] vinegar
- 3 cloves garlic, minced
- 3 medium onions, minced
- 3 tablespoons [45 g] sugar
- 1 cup [250 mL] dry mustard
- 2 eggs
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
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- Mix together vinegar, minced garlic, minced onions and sugar; leave to marinate overnight.
- Strain, reserving liquid.
- Pour reserved liquid into a casserole.
- Whip in dry mustard, then eggs; salt and pepper.
- Whip until smooth, before heating over really low heat until thickened, stirring often.
- Leave to cool completely before using.
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