- 2 - teaspoons dry mustard
- 1/2 - teaspoon salt
- 1/2 - cup half & half or coffee cream®
- 1/2 - cup Coco Lopez® Cream of Coconut
- 2 - egg yolks, beaten
- 1 - tablespoon cider vinegar
In small saucepan, combine mustard and salt. Gradually add cream; mix until smooth. Add cream of coconut and egg yolks; mix well. Over medium heat, cook and stir constantly until thick and bubbly. Remove from heat; stir in vinegar. Cool. Cover; refrigerate 4 hours or overnight. Serve chilled or at room temperature with your favorite appetizers. Refrigerate leftovers.
MICROWAVE: In I-quart glass measure with handle, combine ingredients as above. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly; stirring twice. Proceed as above.