This snappy sauce is a natural with hot biscuits and ham and also makes a terrific sandwich spread for grilled chicken or turkey.
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
Whisk together first 4 ingredients and 1/3 cup evaporated milk in a small bowl.
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.