Full Page 4 x 6 5 x 7
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
Keywords: mustard, sauce   Category: Sauces    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 23, 2014
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