This snappy sauce is a natural with hot biscuits and ham and also makes a terrific sandwich spread for grilled chicken or turkey.
Southern Living MARCH 2009
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.
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