Total Time
Prep 5 mins
Cook 5 mins

A light, savory custard sauce for "fish fingers and custard." I used French's honey dijon mustard, but you could obviously use another brand. This would also be a lovely sauce for chicken.

Ingredients Nutrition

  • 12 cup milk
  • 12 cup cream
  • 12 cup french's honey dijon mustard
  • 14 cup honey
  • 1 tablespoon flour
  • 3 egg yolks


  1. Mix together milk, cream, mustard, honey, and flour. Add egg yolks.
  2. Slowly bring to a boil over medium heat, stirring constantly.
  3. Serve warm, or cold. Cover the sauce with a layer of saran wrap to prevent a skin from forming if you will be serving it later. I made it several hours before needed, stored in the fridge, and reheated it in the microwave.