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Sweet-and-Spicy Mustard Sauce

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 10 mins
Cook time 7 mins
Cool time 15 mins
Yield Makes 1 1/4 cups
This snappy sauce is a natural with hot biscuits and ham and also makes a terrific sandwich spread for grilled chicken or turkey.

Ingredients

  • 1/2 cup sugar
  • 2 egg yolks
  • 2 tablespoons dry mustard
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk, divided
  • 1/4 cup vinegar

How to Make It

  1. Whisk together first 4 ingredients and 1/3 cup evaporated milk in a small bowl.

  2. Cook remaining 2/3 cup milk in a small heavy saucepan over medium heat, stirring often, 1 to 2 minutes or just until bubbles appear. (Do not boil.) Whisk in mustard mixture, and cook, whisking constantly, 3 to 5 minutes or until smooth and thickened. Remove from heat, and let cool 15 minutes; whisk in vinegar. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.