Amish Creamy Mustard Sauce Recipes

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

GRAMMY FAITH'S MUSTARD SAUCE

Steps:

• In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
• Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

AMISH HOMEMADE MUSTARD

Steps:

• Mix all ingredients with a wire whisk in the top of a double boiler.
• Bring to a boil on stovetop over medium heat.Then continue to lightly boil until thick.
• After this has thickened remove from heat and sprinkle a little turmeric in and blend to add more of a yellow color.

AMISH CREAMY MUSTARD SAUCE

Steps:

• 1. In small saucepan, beat egg yolk. Add sugar, mustard, flour, salt, pepper, and half & half. Blend with whisk until smooth.
• 2. Cook over medium heat until it gets bubbly and thickens, stirring constantly. Stir in vinegar or lemon juice.
• 3. In small bowl, beat egg white until soft peaks form. Gently fold into sauce. Serve warm.