Marsden Global

Originally posted by Reese on the old board

Hot Mustard Sauce

1/3 Cup Sugar
2 tsp Cornstarch
2 tbs Dry Mustard
1 Egg, slightly beaten
1 Cup light cream (or milk)
2 tbs White Vinegar

In top of Double Boiler combine sugar, cornstarch, mustard and egg until blended, then gradually add cream. Place over hot water, and cook stirring constantly until mixture is thickened. Remove from heat and add vinegar, and chill.
Makes 1 1/4 cups
Makes 1 ¼ cups.

Keeps for several days in the refrigerator.