Half & half mustard sauce

Yield: 1 servings

Measure 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

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