Creamy Mustard Sauce
Esthar Vaughn Cooks
Creamy Mustard Sauce
Esthar Vaughn Cooks
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1 egg 1 tablespoon dry mustard 1 1/2 teaspoon sugar 1 1/2 teaspoon butter or margarine 1/4 teaspoon salt 2 tablespoons vinegar 1/2 cup mayonnaise 1/2 cup whipping cream, whipped 1 tablespoon chopped parsley or chives Directions: In top part of double boiler, beat egg, mustard, sugar, butter, salt and vinegar. Set over simmering water. Cook for 2 to 3 minutes, beating with whisk until mixture thickens. Remove from heat. Cool to room temperature. Beat in mayonnaise. Fold in whipped cream. Cover and refrigerate until needed. Sprinkle with parsley or chives before serving. Good with potatoes, vegetables or as a dip. Makes 2 cups. |