|85.00 ml||mustard — powder|
|85.00 ml||wine — dry white|
|120.00 ml||vinegar — white|
Mix mustard powder, white wine and vinegar in a bowl, cover with plastic wrap and leave overnight. The next day, heat gently in a medium saucepan until hot but not boiling.
Whisk eggs, sugar and salt in a bowl until pale and fluffy, then whisk in mustard liquid in a steady stream. Return to saucepan and cook over low to medium heat, stirring constantly with a wooden spoon until mixture thickens and coats back of spoon (5 to 10 minutes).
Strain into a bowl, lay a piece of plastic wrap right on surface (to prevent a skin forming) and refrigerate until needed. It will thicken further as it cools.
TOTAL KILOJOULE COUNT: 2 360 kJ (565 Cal).
Makes 300 ml (1 1/5 cups).