Mustard Sauce

1. 1

   In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste.

2. 2

   Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.

3. 3

   In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste.

4. 4

   Whisk in the half-and-half.

5. 5

   Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes.

6. 6

   Do not let the mixture boil at any time.

7. 7

   Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy.

8. 8

   Pour sauce into a bowl.

9. 9

   Set the bowl of sauce in a bowl of ice water.

10. 10

    Stir the sauce to cool.

11. 11

    Serve.

12. 12

    Store covered in the refrigerator for up to 2 days.

13. 13

    Serve with baked ham, pork or on sandwiches.

No additional tips available.