Food
Pat Heinrich’s Mustard Sauce
By Yankee Magazine|Dec 12 2007|
Excellent with ham or New England boiled dinner.
Yield
Makes about 1-1/2 cups.
Ingredients
1 small can dry mustard
1 cup vinegar
2 eggs
1 cup sugar
Instructions
Mix mustard and vinegar together in a glass bowl (do not use a metal bowl) and let stand in refrigerator overnight. Place the mixture in the top of an enameled or glass double boiler and beat in eggs and sugar. Cook over boiling water for 20 minutes, beating occasionally with an electric mixer at medium speed. Store in a glass jar (do not use a metal top).
