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

Emily Shelton, Holly Springs, North Carolina
Recipe by Southern Living March 2009

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Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
10 mins
cook:
7 mins
cool:
15 mins
total:
32 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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