I too like Mustard Sauce, and have enjoyed making it for many years. Recently, I came upon this recipe in the Pillsbury Spring Celebrations classics 27, 1983. Its great with won tons, and on sandwiches. In small saucepan, combine dry mustard, sugar, salt, vinegar and egg. Cook over low heat 2 to 3 minutes until thickened, stirring constantly. Chill 10 to 15 minutes; stir in mayonnaise. Refrigerate leftovers 3/4 cup. This recipe has more flavor than the others. If you use any recipes that taste bland, including restaurant offerings, I usually touch them up with a slight amount of sugar and salt. Dry Mustard, which I purchase by the pound, vinegar and water has very little flavor. Hope this helps. Merry Christmas and May God Bless You. Karin in San Jose FROM: KARIN DAWSON (KXVR83A)
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 957 (58%)|
|Amt Per Serving||% DV|
|Total Fat 106.3g||142 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 47.3g|
|Cholesterol 272.7mg||84 %|
|Sodium 1747.6mg||60 %|
|Potassium 653.8mg||17 %|
|Total Carbohydrate 159.9g||47 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 148.1g|
|Protein 28.2g||40 %|
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Calories per serving: 1657
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