Appetizers and Salads

MUSTARD DIPPING SAUCE

MAKES ABOUT 1 CUP

Ingredients

2 teaspoons dry mustard

½ teaspoon salt

½ cup half & half or coffee cream

½ cup of Coco Lopez ® Cream of Coconut

2 egg yolks, beaten

1 tablespoon cider vinegar

Instructions

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