This is yet another recipe from the kitchen of Jim’s mom. The recipe below is written exactly as it was on her recipe index card. Whenever Jim’s family serves ham, the meal had better include this mustard sauce.
1/4 C butter or margarine
1 Tbsp flour
1/2 C Campbell’s bouillon
1/2 C prepared mustard (French’s)
1/2 C sugar
1/2 C vinegar
2 egg yolks
Make a roux of butter and flour. Gradually mix in bouillon, mustard, sugar and vinegar. Cook until bubbly.
Beat egg yolks. Add small amount of cooked mixture to egg yolks, then mix yolks with remainder of cooked mixture.
Serves about 6.