Ingredients15 m servings 159
- Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 159 calories; 11.4 12.4 2.7 80 298 Full nutrition
ReviewsRead all reviews 3
I have been using a recipe similar to this for years! I originally received it from the ladies at the church where I grew up. It is a sweet mustard sauce. I believe it is to offset the saltin...
I had some leftover tomato soup that needed used so I decided to give this recipe a try. I scaled way back since it is only the two of us. I honestly didn't think this would turn out that great ...