Mustard Sauce

I love this mustard sauce. I originally got the recipe out of Beyond Chiles, A collection of Recipes from Saint Paul's Anglican Church, San Miguel de Allende, Mexico. It goes with Toni Allen's recipe for Spinach Balls (page 11) but it is so versatile that I wanted to share it with you. I've used it with Toni's spinach balls, with cocktail sausages, on fish, and on sandwiches instead of mustard or mayonnaise and I'd use it on little cocktail sandwiches of ham or roast beef, or as a condiment with medallions of a filete de res. If I kept it on hand all of the time I'm sure I'd find other uses for it too.

It is one of those recipes that really needs some time for all the flavors to blend. It can be as hot as a Chinese mustard but most of the time it isn't quite that spicy. It also makes a difference which dry mustard you use. The bulk dry mustard I can get in San Miguel doesn't seem to make as hot a mustard sauce as the canned dry mustard I buy in the USA. And the vinegar and mustard really need to stand covered for 4 hours before you put the rest of the sauce together.

Recipe for Mustard Sauce
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk

Combine mustard and vinegar in a small bowl. Cover and let stand for 4 hours. Mix sugar and egg yolk in a small saucepan. Add the mustard and vinegar and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.