Full Page 4 x 6 5 x 7

2 egg yolks, beaten
3 T. flour
3 T. dry mustard
1/2 t. salt
1/2 c. sugar
1 c. canned milk
1/4 c. hot vinegar

Scald 3/4 c. milk, the other 1/4 c., pour in with other ingredients, except vinegar. Add to scalded milk and stir until smooth (not too thick as the hot vinegar and cooling also thickens). Add hot vinegar. Remove from heat and beat until smooth. Chill thoroughly. Keeps indefinitely in the refrigerator. Excellent with all meats.


Keywords: sauce   Category: Sauces    Cookbooks: Carl and Hugh
Recipe by Paula Hillier     Added: March 02, 2007 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


Founded April 13, 2006   
2015 fergusonrecipes.com