Wednesday, December 22, 2010


I always double this sauce slice it keep well for a couple of week in this refrigerator and
We like it as as an accompaniment to cold turkey as well as cold ham, and as a sandwich
Spread, too, in place of mayonnaise or mustard.


½ cup firmly packed light brown sugar
2 table spoons dry mustard
1 chicken bouillon cube
¼ cup boiling water
¼ cup white vinegar
1 large egg, well beaten

Mix the brown sugar and mustard in the top of a double. Dissolve the bouillon cube in the
Boiling water and stir in the vinegar. Stir into the sugar mixture, along with the egg. Set the double boiler over simmering water and cook, stirring constantly, until thick, about
5 minutes. Turn into a serving bowl. Cool, cover, and refrigerate until serving time. The
sauce may be gently reheated or served chilled or at room temperature.

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