The Ultimate Mustard Sauce

Serve with beef, poultry (especially good with sautéed or grilled chicken breasts), fish and vegetables.1/3 cup Grey Poupon Dijon Mustard
2 eggs
1 cup heavy or light cream
1 /4 teaspoon tarragon or dill weed (I prefer dill)

In a small saucepan, beat all ingredients until smooth.
Cook over low heat, stirring constantly, just until mixture begins to thicken.

Makes 12/3 cups