Kitchen,  Recipes

Mustard Sauce

2015-03-04_0-24-32*Guest post by Jacque Granquist

This recipe is my paternal grandmother’s.  She was an excellent cook, and we enjoy many of her recipes yet today.

Mustard Sauce (for over hot ham)    – Evelyn Buwalda

2 eggs, beaten
1/2 c. sugar
1/4 c. vinegar
1/4 c. water
1/4 c. butter
2 T. dijon mustard

Put all ingredients in a double boiler and cook until thick.  A strong dijon or Dusseldorf style mustard should be used if you can get it.

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