Tangy Mustard Sauce

Recipe from

Oxmoor House


1 1/2 cups half-and-half, divided
1/3 cup sugar
3 tablespoons dry mustard
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 egg yolks
1/3 cup vinegar


Pour 1 cup half-and-half into a small saucepan; cook over low heat, stirring occasionally, until bubbly. Combine next 5 ingredients with remaining half-and-half, mixing well; gradually add to heated half-and-half, mix well. Cook over low heat, stirring constantly, until thickened and smooth.

Remove sauce from heat, and gradually stir in vinegar. Serve hot.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note