Tangy Mustard Sauce
|Sugar||1 Cup (16 tbs)|
|Dry mustard||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|1% fat milk||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1 Cup (16 tbs)|
|Heavy cream||2 Tablespoon|
1. In a medium-size bowl, sift together the sugar, mustard, flour, and salt. In a medium-size saucepan, heat the milk over moderate heat just until it begins to simmer. Gradually whisk in the sugar mixture, then the egg yolks, then the vinegar. Whisking constantly, return to a simmer.
2. Lower the heat and simmer, uncovered, whisking occasionally, for 45 minutes. Remove from the heat and whisk in the cream if you wish. Cover and refrigerate for up to 3 days. This sauce is wonderful with baked ham, roast beef, and corned beef.