Pat Heinrich’s Mustard Sauce

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Pat Heinrich’s Mustard Sauce

Excellent with ham or New England boiled dinner.

Yield: Makes about 1-1/2 cups.


  • 1 small can dry mustard
  • 1 cup vinegar
  • 2 eggs
  • 1 cup sugar


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).

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