Recipe
Mrs. Roger’s Mustard Sauce

Original article

Mrs. Roger’s Mustard Sauce

2 beaten egg yolks

1 T. sugar

3 T. prepared mustard

2 T. vinegar

1 T. water

3/4 t. salt

1 T. butter

1/2 cup whipping cream

Whip cream. Set aside.

Mix well the yolks, sugar, mustard, vinegar, water and salt in a saucepan.

Cook over low heat until mixture thickens (about 3 to 5 minutes).
Remove from heat. Stir in the butter. Refrigerate until cool. Fold in the whipped cream.

Can be made 2 to 3 days ahead.