Mustard Sauce

January 2, 2010

Hello again! It’s been awhile. I’ve still been cooking but between writing the bar exams and starting my articles at a large law firm, there hasn’t been much time for posting. So in the spirit of quickness, here is a quick little sauce that you can whip up to add a little pizazz to a boring weeknight meal. This mustard sauce is from my Auntie Yvonne. She says that it is one of her family favourites and that they will not have ham without it. I also like it on steamed broccoli. It would also be great on fish.


Mustard Sauce

Adapted from Auntie Yvonne

2 egg yolks
1/2 cup sugar
2 tablespoons dry mustard
1/3 cup white vinegar

Combine all ingredients in a saucepan and bring to a boil. Cook gently for a few minutes. Serve.

(Also stores well in the fridge for a few days)