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“A light, savory custard sauce for "fish fingers and custard." I used French's honey dijon mustard, but you could obviously use another brand. This would also be a lovely sauce for chicken.”
READY IN:
10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 12 cup milk
  • 12 cup cream
  • 12 cup french's honey dijon mustard
  • 14 cup honey
  • 1 tablespoon flour
  • 3 egg yolks

Directions

  1. Mix together milk, cream, mustard, honey, and flour. Add egg yolks.
  2. Slowly bring to a boil over medium heat, stirring constantly.
  3. Serve warm, or cold. Cover the sauce with a layer of saran wrap to prevent a skin from forming if you will be serving it later. I made it several hours before needed, stored in the fridge, and reheated it in the microwave.

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