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Greatest Ham Sauce

This is my favorite mustard sauce to serve with ham and even over asparagus. I often use it in place of hollandaise sauce. For a tangier sauce, add more mustard. For a sweeter sauce, add more sugar. The original recipe came from an old Forum Feasts cookbook, circa 1968.

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 cup sugar
  • 1 Tablespoon dry mustard
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 3 eggs, beaten

Instructions

  1. In a small saucepan, stir together the sugar and dry mustard.

  2. Turn the stove up to a medium heat and slowly stir in the vinegar and water.

  3. Slowly whisk in the beaten eggs. Whisk continuously, over a medium-low heat, until the sauce thickens, about 10-15 minutes.

  4. Pour hot sauce into a pyrex measuring cup or other heat-resistant cup. This sauce can be served hot or cold. It is easily reheated in the microwave and can last in the refrigerator for up to 1 month.