Friday, January 21, 2011

Mustard Sauce

I got this recipe from my mom and she got it from Mary Griswald. On one copy of the recipe is a note that it is from the Amish of Indiana.

2 eggs, beaten slightly
1 cup sugar
6 tbsp. dry mustard
6 tbsp. white vinegar
dash of salt
2 tbsp. flour
1/2 tpsp. butter

Cook over low heat until thick. Stir constantly. DO not over cook. Then add 1/2 tbsp. butter.

Yield: 1 cup

Serving Ideas: I have this mustard on sandwiches. It is sweet and tangy at the same time. It is a great side dish with ham.

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