Mustard Sauce

Directions

1. 1
   Scald 3/4 cup of the half and half in double boiler.
2. 2
   Add remaining milk to beaten egg yolks in a small bowl.
3. 3
   Mix dry ingredients.
4. 4
   Stir egg mixture into scalded milk.
5. 5
   Whisk and add dry ingredients carefully, whisking into scalded mix.
6. 6
   Cook until thick.
7. 7
   Remove from fire.
8. 8
   Heat vinegar and whisk into cooked mixture.
9. 9
   May be stored in refrigerator for up to 2 weeks.