¾ c White Granulated Sugar
½ c Good Quality White Wine Vinegar
3 Eggs, Extra- Large, Free Range
4 Tbsp Mustard Powder
2 Tbsp Sweet Chili Sauce
1.5 Tbsp Corn starch
2 Tbsp Brandy or Sherry
¼ t Dried Chili Flakes
Squeeze of Lemon Juice
Salt & Pepper
1. Combine the Mustard Powder, Corn starch and Eggs until smooth.
2. Place all the ingredients together in a medium saucepan and cook over gentle heat.
3. Whisk continuously and cook until thick.
4. Cool, place in a glass jar and refrigerate. This will keep good for 1-2 weeks.