Kat’s Extra Wonderful Mustard Sauce
It is important to listen to your friends. My friend Kat kept telling me about her Grandmother Dienhart’s mustard sauce. She said it was a tradition in her family to always make it with ham. She told me how wonderful it was. She even sent me the recipe. She was so right. This stuff is amazing. Sweet, sour, creamy and just the right balance of flavors to pair up with the smoky flavor of ham. I could see this sauce becoming a tradition in my family, too.
While used on ham, it could be used with other smoked meats, roast beef, sausage, lamb or even duck.
Kat’s Extra Wonderful Mustard Sauce
3 large eggs
½ c. sugar
4 T. dry mustard
½ c. half and half
½ c. cider vinegar, warmed
4 T. butter
Off the heat, whisk eggs in the top of a double boiler. Sift in sugar and mustard powder. Whisk until smooth. Add half and half and place pot over simmering water. Heat mixture until it starts to bubble and thicken, while constantly whisking. Whisk in warm cider vinegar very slowly and stir until thickened. Stir in the butter until melted. Serve warm with ham. Makes 2 cups.
