Mary Helen’s Magnificent Mustard Sauce

Erin (and sometimes The Todd) — Tue, 09 Mar 2010 22:43:23 +0000

We take St. Patrick’s Day seriously at our house. I mean, really seriously. The Todd and I are both Old School Scots–down to the authentic dishes, the bagpiper playing down our street to meet for dinner and insisting on kilts and Sporran for everyone. The Todd is gearing up his culinary skills–for those new to the That Went Well community–I’m not even sure where our kitchen is. The Todd does (and even enjoys) all the cooking in our family. SCORE! So, this is from my lovely and talented husband…

MARY HELEN’S MAGNIFICENT MUSTARD SAUCE!

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.

You will die when you taste this sauce. Seriously. Have a medic standing by.

Erin again: this is my wonderful husband (on the left) in his kilt–he’s a MacLean of Duart, I’m a Fraser of…uh…Fraser. My brother-in-law Bill (on the right) just likes wearing skirts. Really, more than I’m comfortable with, but, you know…

Todd and Erin "That Went Well..." » Mustard sauce

Mary Helen’s Magnificent Mustard Sauce