Mustard Sauce

Mustard is a particularly popular flavor with meats. This sauce, which will keep for weeks in a tight jar in the refrigerator or frozen for months, was originally served with cold smoked tongue. It is equally good with corned, broiled, or roasted meat, hot or cold in sandwiches. I also use it as a binder-flavoring in ground leftovers for spreads.

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1/2 cup	118ml	Dry mustard
1/2 cup	118ml	White vinegar
1 teaspoon	5ml	Salt
3 tablespoons	45ml	Sugar
		Mayonnaise - as needed

Recipe Instructions

Blend together all ingredients except the mayonnaise to a smooth paste. Refrigerate overnight. Cook in the top part of a double boiler over hot, not boiling, water, stirring from time to time until very thick. Transfer to a jar with a tight lid, cool, cover, and refrigerate or freeze. To serve, blend with an equal amount of mayonnaise.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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