Mustard Sauce - cooking recipe

Ingredients

2 c. half and half
2 egg yolks, beaten
3 Tbsp. dried mustard
1 c. sugar
1/2 tsp. salt
2 Tbsp. all-purpose flour
3/4 c. white vinegar

Preparation

Scald 3/4 cup of the half and half in double boiler.
Add remaining milk to beaten egg yolks in a small bowl.
Mix dry ingredients.
Stir egg mixture into scalded milk.
Whisk and add dry ingredients carefully, whisking into scalded mix.
Cook until thick.
Remove from fire.
Heat vinegar and whisk into cooked mixture.
May be stored in refrigerator for up to 2 weeks.