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Print Friendly Recipe Recipe Information Description: You will love this sauce instead of table mustard Source: Lilann Ingredients 3/4 cup (175 ml) sugar 4 tbsp (60 ml). COLEMANS dry mustard 2 tbsp (30 ml). flour 1/2 tsp (2 ml). salt 1 cup (225 ml) vinegar 4 eggs, beaten 1 cup (225 ml) evaporated milk Preparation In a double boiler, combine dry ingredients. Add vinegar and eggs. Mix well. Slowly add evaporated milk. Cook over boiling water, stirring with wire whisk constantly. Stir to desired consistancy. Comments This sauce keeps well in refrigerator up to 2 months. I use empty 0ne cup margarine tubs. This is great with sausage balls, kielbassa, hot dogs and hamburgers and don't forget ham.

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