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.

How to Make It

Step 1

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

Step 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.

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