0.0 – 0 reviews • Egg Recipes
| Total: |
6 hr 20 min |
| Prep: |
6 hr |
| Cook: |
20 min |
| Yield: |
1 1/2 cups |
Ingredients
- 2 tablespoons dry English mustard
- 6 tablespoons cider vinegar
- 2 large egg yolks
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 1 1/2 cups half-and-half
Instructions
- In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
- In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.
Nutrition Facts
| Serving Size |
1 of 3 servings |
| Calories |
292 |
| Total Fat |
17 g |
| Saturated Fat |
10 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
0 g |
| Sugar |
28 g |
| Protein |
6 g |
| Cholesterol |
168 mg |
| Sodium |
453 mg |