Mustard Sauce

Alden

"This sweet, tangy mustard sauce recipe is attributed to my Grandmother Margaret ("Peg") Merrill of Augusta, Maine, and has always been a favorite whether served on Beef, Chicken or Ham."
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Ingredients

servings
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Original recipe yields 8 servings



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Directions

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  1. In the top of a double boiler, melt butter. Add all ingredients except eggs.
  2. For best results, beat eggs in a mixing cup and then add to double boiler last.
  3. Using a whisk, mix all ingredients in top of double boiler and bring contents to a rolling boil.
  4. Can be served immediently or placed in a container to chill. After refrigerated, sauce becomes very thick. Excellent for spread on sandwiches as well.

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