| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sauces | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Dry mustard — plus 1 |
| : tablespoon | ||
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | c | Milk |
| 1/2 | c | Vinegar |
| 1 | Egg yolk |
INSTRUCTIONS
Combine sugar, mustard, flour, and salt in a small saucepan; stir well. Combine remaining ingredients; beat well. Gradually stir milk mixture into mustard mixture; cook over low heat, stirring constantly, until thickened and bubbly. Cool thoroughly, and store in refrigerator. Serve as a meat or sandwich spread. Yield: 2 cups. Microwave Directions: Combine sugar, mustard, flour, and salt in a 1-quart glass measure; stir well. Combine remaining ingredients; beat well. Gradually stir milk mixture into mustard mixture. Microwave at HIGH for 4 to 5 minutes or until thickened and bubbly, stirring after 2 minutes, then at 1-minute intervals. Cool thoroughly, and store in refrigerator. Posted to MM-Recipes Digest by BobbieB1@aol.com on Sep 1, 1998
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