Mustard Sauce

This sauce has been handed down from Granny Ethel Jack Hoffman. It is delicious when served warm with baked ham, but it is also tasty as a cold spread on sandwiches!

3 Tbsp flour
3 Tbsp butter
1 C prepared mustard
1 C sugar
¼ C vinegar
20 oz crushed pineapple
½ tsp salt

Drain pineapple, reserving juice. Add water to reserved liquid to make 1 cup.

Melt butter in a saucepan. Whisk in flour until smooth. Slowly stir in liquid, then remaining ingredients. Stir frequently over medium heat until sauce thickens and boils.

Yields: about 4 cups

Time to make: 15 min

Source: Ethel Jack Hoffman (submitted by Angela Hoffman)

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Published in: on October 17, 2009 at 6:27 pm  Leave a Comment  
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