Recipes & Techniques: Hot Mustard and Olive Sauce for Fondue

Hot Mustard and Olive Sauce for Fondue INGREDIENTS 1/2 cup dry mustard 1/2 cup vinegar 12 seedless green olives, chopped 1 tablespoon butter 1 egg, beaten 1/4 cup sugar Salt 3/4 cup mayonnaise DIRECTIONS 1. Combine the mustard, vinegar, and olives in a bowl. Cover and let stand overnight in the refrigerator. 2. Next day, allow this mixture to come to room temperature. Place butter in the top of a double boiler and allow it to melt. In a bowl, mix egg, sugar, and salt, beating well with a wire whisk. Add this mixture gradually to the warm butter and beat constantly. Gradually add the mustard and vinegar mixture and stir constantly. 3. When the mixture actually coats a mixing spoon, remove from heat and allow to cool. About 20 minutes before serving, whip in the mayonnaise. SERVING SUGGESTIONS This is such a hot and tangy sauce that it will add zip to any fondue you serve, but remember that it has a mayonnaise base and might be just dandy with cold cuts, with salad greens on the side. Recipe from: MEAT by The Lobels back to top

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