Rosie's Mustard Sauce

 

1/2 cup sugar

4 Tablespoons dry mustard

3 eggs

!/2 cup half and half

1/2 cup warm vinegar  (I use reg. cidar vinegar)

Hunk of butter the size of an egg.   (Typically Rosie)

 

 Mix mustard, sugar, and eggs together so there are no lumps left.  I finally put it all through a sieve and that helped a lot!!   Add half and half and cook in double boiler til thickened.  Meanwhile, heat the vinegar, but do not boil.  Add gently - very very slowly - to mustard mixture so it won't curdle.  Last, add butter.  Good even cold, but best hot.  Will keep a long time in refrigerator cuz of the vinegar.  Enjoy.

 Back to main page