Dad’s always made this sauce to go alongside his famous Easter Ham. It’s kind of like a honey mustard but more luxurious and flavorful. It’s delicious on a ham sandwich, served as a dip for pretzels, or even used as a glaze for grilled porkchops, mmm… This recipe is near and dear to our family so make sure you add lots of love when you’re making it, just like Dad does. :)
Be sure to send me a pic or tag me if you give this recipe a try so I can see how you enjoy it.
Makes 1 1/2 cups
INGREDIENTS
- 1/2 cup Brown Sugar, packed
- 1/3 cup Yellow Mustard
- 2 eggs
- 2 Tbsp softened Butter
- 1/3 cup Apple Cider Vinegar
INSTRUCTIONS
In a heavy sauce pan, beat sugar, mustard, eggs, and butter with a rotary beater on low-medium speed, or a whisk, whisking swiftly so everything emulsifies well and the eggs don’t scramble. Gradually beat in the vinegar in small tablespoon amounts. The sauce will lighten in color a bit when you add this in.
Cook over low heat, whisking constantly until slightly thickened, about 10 minutes. You want the sauce to nappe, or coat the back of a spoon without sliding right off.
Serve cold or at room temperature.
