Chinese Style Mustard Sauce

• 12 cup sugar
• 14 cup colman's mustard powder
• 2 egg yolks
• 12 cup red wine vinegar
• 34 cup creme fraiche or 34 cup sour cream

1. Put the sugar and mustard in the top of a double boiler and mix with a whisk.
2. When well combined, whisk in the egg yolks and vinegar.
3. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
4. Remove from the heat and allow the mixture to cool.
5. When cool, fold in the creme fraiche.
6. Keep refrigerated until needed.

sugar, egg yolks, red wine vinegar, creme fraiche

Taken from www.food.com/recipe/chinese-style-mustard-sauce-129631 (may not work)