Depression Mustard Egg Vinegar Sauce Slawlettuce Or Pork Recipes

DEPRESSION MUSTARD, EGG, VINEGAR SAUCE - SLAW,LETTUCE OR PORK

Steps:

• In medium saucepan, beat two eggs and water with wire wisk.
• Add vinegar and mustard, salt and sugar. Use 2 tsps sugar at first.
• Wisk the dressing until thickened on low to medium heat.
• 1. Cool to put on cabbage and vegetables or bacon.
• 2. Warm to mix with lettuce and green onions and bacon.
• 3. Warm to serve over sliced pork loin or roast.
• Note:Cider Vinegar is stronger than White Vinegar and you might want to use the last teaspoon of sugar or add more sugar depending on your taste.
• Note:To leave a less stronger taste of mustard, add a tblsp. of milk.

MUSTARD & VINEGAR BARBECUE SAUCE

Steps:

• Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes.
• Remove from heat.
• Stir in soy sauce and butter.
• May be used as a baste for barbecuing meat or as a table condiment when serving grilled pork, beef or chicken.

VINEGAR HOT SAUCE FOR PULLED PORK

Steps:

• Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
• Pull your pork and let it rest in the marinate.
• Serve, with optional barbecue sauce.

CHOPPED EGG SAUCE

Steps:

• Melt butter over low heat in a heavy saucepan.
• Stir in flour, increasing heat if necessary until the mixture gently bubbles.
• Cook 2 minutes.
• Remove pan from burner, add milk, stir and return to stove over medium high heat.
• Cook, stirring constanly, until mixture comes to a boil.
• Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
• Season with salt and pepper, add chopped egg and mix.

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.

VINEGAR SOY SAUCE

Steps:

• Combine all ingredients in a small bowl. Stir to dissolve sugar.
• Pour leftover sauce into a glass container, cover tightly. It will keep for a week in the refrigerator.

OUTRAGEOUS MUSTARD SAUCE

Steps:

• Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
• Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.

EGG YOLK SAUCE

Steps:

• In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well. Set blender to lowest setting and SLOWLY add in oil (Drizzle) until thick and rich. (Oil is to be added while blender is going).
• Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!

CUCUMBER VINEGAR SAUCE

Steps:

• Combine the first three ingredients in a small pan over medium heat and heat gently until sugar is dissolved and chili paste is thoroughly mixed.
• Remove from heat and pour into a bowl.
• Allow mixture to cool to room temperature.
• Stir in the coriander and the cucumber and serve immediately.
• Or, store in a well-sealed container in the refrigerator for as long as four days.