Piquant sauce

Name: Piquant sauce
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 25.00 ml butter or margerine; 2.00 eggs; 150.00 ml sugar; 1.00 ml salt; freshly ground black pepper pinch; 150.00 ml vinegar; 125.00 ml mayonnaise

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Eggs

By Food24 November 03 2009

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Ingredients (7)

25.00 ml	butter — or margerine
2.00	eggs
150.00 ml	sugar
1.00 ml	salt
	freshly ground black pepper — pinch
150.00 ml	vinegar
125.00 ml	mayonnaise

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Method:

Mash the butter slightly in a fairly small pan. Add the eggs and beat with a fork until fairly well blended. Add the sugar, salt and pepper and mix. Add the vinegar.
Place the pan on the stove and stir continuously over medium heat until thickened. Remove from the heat and stir in the mayonnaise.
Makes about 400 ml sauce.