Ingredients:
2 TBS Dry Mustard1 TBS Corn Starch
1 cup of light cream or you can just use milk too.
1 egg yolk
3 TBS Sugar
1/2 cup of cider vinegar, heated
1/4 tsp salt
Instructions:
- Blend the dry mustard, corn starch and half of the milk or cream in the bottom of a cold saucepan until smooth
- Turn burner onto medium and add in the rest of the milk or cream and stir to combine.
- Put vinegar into microwave for 30 seconds or heat in another pan on stove.
- Place egg yolk into a small bowl and beat well.
- Once the cream mixture is hot and thickening, take 2 TBS and add to the egg yolk beating it with a fork while you add it, to temper the egg.
- Add the egg yolk mixture into the pan with the cream and stir well
- Add the sugar and stir over the heat until mixture is thickened 1 minute.
- Add the vinegar and stir to combine.
Serve in a small pitcher to pour over the meat you want to serve it with.
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