Mustard Sauce (excellent With Corned-beef)

According to Paul in 1 Corinthians 11:17-34, the Lord’s Supper is several things all wrapped into one. It is first an opportunity to express the unity of the church (vv. 18-19, 33). It is therefore, second, a fellowship of God’s people (vv. 20-21, 33). Third, it is intended as a symbolic remembrance of Christ’s sinless life and atoning death on our behalf (vv. 24-25). Fourth, it is intended as a proclamation of Christ’s death, resurrection, and return (v. 26). And fifth, it is a built-in opportunity for self-examination (vv. 28-29) (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Eggs	American	American, Sauces, Side dish	8	Servings

INGREDIENTS

1 1/2	T	Butter
1		Egg
1/2	c	Brown sugar, packed
1/4	c	Granulated sugar
1/4	c	Prepared mustard
1/4	t	Salt
1/8	t	Pepper
3/4	c	Cider vinegar

INSTRUCTIONS

Melt butter in small saucepan.  Remove from heat, set aside to cool.
In small bowl, with rotary beater, beat egg, sugars, mustard, salt,
and pepper untill well combined. Beat in vinegar, stir mixture into
cooled butter, mix well.  Over medium heat, bring to boiling,
stirring. Reduce heat; simmer 3 minutes.  Serve hot, along with "old
Fashion Corned-Beef and Cabbage".  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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