Tugwell Family Ham Sauce

Ingredients:

• 2 tablespooons flour
• 2 tablespoons butter
• 2 egg yolks
• 1 cup half and half
• 1/4 cup white vinegar
• 3 tablespoons powdered mustard
• 1/2 cup cane sugar
• 1/2 teaspoon salt

Method:

1. Make a Roux with butter and flour
2. Scald 3/4 cup cup half and half in top of double boiler.
3. Mix remaining half and half with egg yolks and wisk together
4. Slowly, 1/4 at a time. mix scalded half and half into egg yolk mixture - off the heat - whisk well durring the process.
5. Whisk sugar into the half and half and egg yolk mixture
6. Whisk salt and mustard powder into the roux over heat until well blended
7. Pour half and half and egg yolk mixture into roux and whisk over heat until well blended
8. Continue whisking until sauce thickens
9. Slowly add vinegar, whisking continously, until sauce is uniform.

*** As a variation I like to add 1/4 cup chopped fresh taragon to this recipe and serve it with smoked sausages.

Pat Tugwell's (my uncles wife - on my fathers side) mother, Mrs Probst, provided the basis for this wonderful sauce.