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Nippy Mustard Sauce
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Recipe Information
You will love this sauce instead of table mustard


  • 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
  • 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.
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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