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
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