2 teaspoons dry mustard ½ teaspoon salt ½ cup Borden or Meadow Gold® Half-and-Half or Coffee Cream ½ 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 1-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. |