This is mustard sauce I make when preparing corned beef Mustard Sauce: 1/4 cup butter 1/4 cup flour 3 tablespoons dry mustard 1 tablespoon sugar 2 teaspoons salt dash ground red pepper, optional 2 cups milk 2 eggs, beaten 1/4 cup vinegar Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef. Makes about 2 1/2 cups of sauce

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