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.