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.