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.
- Mix together milk, cream, mustard, honey, and flour. Add egg yolks.
- Slowly bring to a boil over medium heat, stirring constantly.
- 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.