| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sauces &, Gravies | 1 | Servings | |
INGREDIENTS
| 2 | tb | Dry mustard |
| 1 | ts | Flour |
| 1 | c | Light cream |
| 1 | Egg yolk | |
| 1 | ts | Sugar |
| 1/2 | c | Vinegar heated |
| Salt to taste |
INSTRUCTIONS
Blend the dry mustard, flour and 1/4 cup of the cream. Put the remaining 3/4 cup cream in a heavy-bottomed pan. Heat, then stir in the mustard mixture. Beat the egg yolk in a small bowl. Beating 2 tablespoons of the hot mustard mixture, then stir the yolk sauce mixture into the saucepan. Add the sugar and cook stirring constantly until thickened. Stir in the heated vinegar and salt. Recipe by: Fannie Farmer CookBook 1942 Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS IRA M DENNIS) on 3 Au, g 1997
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