Mustard Sauce

Course : Sauces
Serves: 8
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2 large egg yolks
3 tablespoons white vinegar
1 tablespoon prepared mustard
1 package artificial sweetener -- *
1/2 teaspoon mustard -- dry
3 tablespoons skim milk
1 tablespoon lemon juice

Preparation / Directions:

Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth. Add milk gradually, beating in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients, blend well. This is delicious served with Ham, Pork, or Canadian-style bacon. Makes 8 servings

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