Season 4, Episode 25: Grandma's Homemade Mustard Sauce and my son's wedding! This mustard sauce is easy to make, but beware of the chunks! The key is to keep things all a similar temp and to constantly whisk it. The tasty sauce is so good on ham, bread, with pretzels as a dipping sauce, both crunchy and soft, and fabulous on sandwiches as well. Dip it, pour it, however you do it, it's so delish!
Plus I share some highlights from my son's recent wedding!
Ingredients:
1/2 cup tomato soup
1/2 prepared yellow mustard
1/2 white vinegar
1/2 cup sugar
1/2 cup butter, melted and cooled to room temp
1 large egg
Instructions:
Melt and cool butter to room temp. Set foods out so they can be a similar temp to prevent lumps from forming while heating, such as the raw egg getting cooked slightly by the hot butter.
Combine all ingredients in a saucepan and stir with a whisk, heat to combine on low medium or less.
Heat until the sauce boils, stirring almost constantly with a whisk to try and prevent lumps from forming.
Serve warm over warm ham slices, cooked potatoes, as a dip for pretzels, chips, or as a spread for sandwiches or on burgers, etc. Very good leftover as well. Reheat as desired.
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