Mustard sauce was frequently on my Grandma Nelson’s menu and as a child, I wasn’t impressed, but as I grew older, I found it to be quite good. It’s flavor really enhances roast beef and ham.
2 C heavy cream
1 C powdered sugar (helps stabilize whipped cream) or 2/3 C granulated sugar
1/4 C vinegar
4 tsp. dry mustard
4 tsp. dry mustard
In a chilled bowl with cold beaters, whip the cream until it starts to thicken. Sprinkle in the powdered sugar and dry mustard and keep beating until you’ve got medium to firm peaks. Then gently fold in the vinegar so everything comes together smoothly.
