*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Use the same recipe just a slightly different cooking technique from an old Fanny Farmer Cookbook. It's wonderful! You can change the sweet/sour ratio by varying the amount of sugar to vinegar. This stuff is so good I'll eat leftover sauce out of the fridge with a spoon. It is also tasty on fish spinach and esp. corned beef.
This was excellent! I didn't have a double boiler so I just toss all the ingredients and follow the direction as if I had a double boiler. This would be a great dip for chicken fingers or as a sandwich spread.
Try this sauce with and old fashioned boiled dinner (corned beef cabbage turnip potatoes carrots onions). I was glad to find this version after I lost this page from my Fannie Farmer cookbook. I did find it later and others may like this version which is not so sweet: 2 Tbsp mustard 1 tsp flour 1 c light cream 1 egg yolk 1 tsp sugar 1/2 c vinegar hot salt Blend mustard flour and 1/4 c cream. Heat the remainder of the cream and add the mustard mix to it. Beat the egg yolk and add to 2 Tbsp of the hot mixture before blending into the pot. Add the sugar cook until thickened. Add vinegar at the end.
Bravo all I can say...I don't often join sites but had to join allrecipes so I could comment..just the right amount of spice and sweetness this will become a reg sauce on my menu and if it does become a little to thick for you add a bit of chicken stock yummy spicy and creamy
This was surprisingly super good but a little thick for my taste. Next time I think I will cut back a bit on the flour but other than that its a good solid recipe and tasted awesome on our ham. I am going to try dipping chicken nuggets in it tomorrow for lunch!
This is a sweet/sour sauce with a very mild mustard flavor. It was OK but not what I was expecting. The next time I will cut the vinegar to 1/4 cup the sugar to 2 or 3 Tablespoons and increase the mustard to at least 3 Tablespoons. I prefer a stronger mustard flavor.
Well in the end I think I made a completely different sauce but it was still really good. I obviously didn't pay close attention to the recipe when I started making it. I accidentally put 1 cup of SOUR cream. I also put a squirt of prepared mustard in mostly for color and because of the comments here I cut the flour in half. Mine was still a little runny but probably because I used sour cream. In the end it still came out very yummy. A lot spicier then I expected....