Mustard sauce

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By Food24 November 03 2009
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Ingredients (6)

50.00 ml mustard — powder
80.00 g white sugar
3.00 eggs — large, beaten
180.00 ml vinegar — grape
salt
freshly ground black pepper
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Method:

Place all ingredients in a saucepan and season to taste with salt and pepper. Heat over low heat until the sauce begins to thicken. Stir continuously. Pour into a sterilised jar. Keeps well in the fridge.
Makes about 250 ml sauce.



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