Mustard Sauce

• 2 tablespoons dry English mustard
• 6 tablespoons cider vinegar
• 2 large egg yolks
• 1/3 cup sugar
• 1 teaspoon kosher salt
• 1 1/2 cups half-and-half
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste.
2. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
3. In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste.
4. Whisk in the half-and-half.
5. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes.
6. Do not let the mixture boil at any time.
7. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy.
8. Pour sauce into a bowl.
9. Set the bowl of sauce in a bowl of ice water.
10. Stir the sauce to cool.
11. Serve.
12. Store covered in the refrigerator for up to 2 days.
13. Serve with baked ham, pork or on sandwiches.

mustard, cider vinegar, egg yolks, sugar, kosher salt, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mustard-sauce-recipe.html (may not work)