Half & half mustard sauce
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Half and half |
| 4 | tablespoons | Sugar |
| ¼ | cup | Dried mustard |
| 2 | \N | Egg yolks |
| 1½ | tablespoon | Cornstarch |
| ¾ | cup | Cider vinegar |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Tarragon |
Mix together cream, sugar, mustard, egg yolks and cornstarch. Cook in a double boiler until thickened. Add vinegar, basil, and tarragon. Cook for an additional 5 to 7 minutes. Store in refrigerator. Submitted By HILDE MOTT On 01-07-95
Related recipes
- Chilled grapefruit half,
- Chocolate half moon cookies
- Crispy half-baked spuds
- Fruited rice salad on the half
- Garlic half sour dill pickles
- Half & half bars
- Half -and-half pizza dough
- Half and half bars
- Half and half corn bread
- Half hour (gicky) pudding
- Half hour chili
- Half moon cookies
- Half moon meat pies
- Half pint milk
- Half time spoon rolls
- Half ways
- Half-and half pastry
- Half-crocked fish
- Half-half vanilla ice cream
- Half-time beef sandwiches