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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