Happy St. Patrick’s Day!
Today is cooler than Christmas at the Collard household–when you’re hard-core Scots, you take St. Patrick’s Day seriously. If you’re cooking tonight, I’m giving you my family’s most secret recipe–Mary Helen’s Magnificent Mustard Sauce. You will want to bathe in it–it’s that good. Happy St Patrick’s Day from the Collards, the MacLeans of Duart, and the Frasers!
Todd here. If I have done anything for you over the years this one thing is what you will remember me for. St Patrick’s Day is coming, and if you are doing the whole corned beef and cabbage deal as we do here it is: Mary Helen’s (Erin’s mom) Magnificent Mustard Custard Sauce. I swear I could bathe in this. (Make triple this recipe–you are going to need it)
2 tbsp sugar
2 tbsp plain yellow mustard
1/2 tsp salt
2 eggs
6 tbsp white vinager
4 tbsp water
Low heat stir till thickened. Next time you see me I expect a hug, but don’t make it weird.
Tried it and LOVED it! Thanks for the recipe, it’s a keeper.
I’m also going to try it substituting hot mustard powder to use for Oriental food.
Not only a money saver (no half used jars to toss) but fresh, easy and delicious!
Thanks, Renata! You rule!