Heat sugar in vinegar until dissolved. Thoroughly mix mustard in 4 tbsp of the cream. Add remainder of cream & salt to sugar and vinegar, stir until smooth. Add slightly beaten egg yolks, when starts to thicken, add mustard. Cook 4 minutes stirring constantly.
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|Serving Size: 1 Recipe (1916g)|
|Recipe Makes: 1|
|Calories from Fat: 3499 (62%)|
|Amt Per Serving||% DV|
|Total Fat 388.8g||518 %|
|Saturated Fat 162g||810 %|
|Monounsaturated Fat 159.5g|
|Polyunsanturated Fat 50.6g|
|Cholesterol 13742.7mg||4229 %|
|Sodium 717.8mg||25 %|
|Potassium 2001.7mg||53 %|
|Total Carbohydrate 367.5g||108 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 363g|
|Protein 192.1g||274 %|
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Calories per serving: 5676
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