This is from Grandmother Austin’s (Marjorie Rice Austin) cook book.  It was always served when we had ham, but is also good as a sauce on any pork dish or vegetables.

Ingredients:

• 1/2 c cream
• 2 Tab dry mustard
• 1/3 c sugar
• 1 egg yolk
• 1/3 c vinegar

Directions:

1. Mix the sugar and mustard in the top of a double boiler.
2. Moisten mustard with a little cream.
3. Stir until smooth.
4. Mix egg yolk with remaining cream.
5. Add to double boiler.
6. Add vinegar.
7. Cook, stirring occasionally, until thickened – about 20 minutes.

Serves:  Makes 1 cup

Source:  Marge Austin