Mustard Sauce

1. 1

   Scald 3/4 cup of the half and half in double boiler.

2. 2

   Add remaining milk to beaten egg yolks in a small bowl.

3. 3

   Mix dry ingredients.

4. 4

   Stir egg mixture into scalded milk.

5. 5

   Whisk and add dry ingredients carefully, whisking into scalded mix.

6. 6

   Cook until thick.

7. 7

   Remove from fire.

8. 8

   Heat vinegar and whisk into cooked mixture.

9. 9

   May be stored in refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.