Prep 5 mins
Cook 30 mins
I got this recipe from a friend while I was in university, her husband won't eat ham without it. It is a great alternative to plain mustard. My husband and I love it also though I must admit I often forget to make it.
- 3⁄4 cup white sugar
- 2 tablespoons flour
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 2 eggs, well beaten
- 1⁄8 teaspoon water
- 2 tablespoons butter
- 2⁄3 cup vinegar
- Combine dry ingredient well in medium saucepan, this helps to mix the dry mustard so it doesn't clump.
- Add milk, eggs(make sure to remove the egg rope)water and butter, mix and heat until butter just melts.
- Add vinegar and cook until thick over medium heat, stirring constantly.
- NOTE: burns easily.
Made this for a baked ham on mother's day. it didn't work out as well as I'd hoped. Made it as written and found it to be both too sweet and to sour. To help make it more palatable I added a tsp more ground mustard and about 2 tsp black pepper. The extra spice did help balance the sweet and sour. I would make it again by special request with the extra changes.
We had ham and hash browns the other night we dip it all. This sauce is very good, we dip everything in to it. It went very well on fish. It makes alot, but thats ok cause we used it on everything. Very easy to make. Thanks.