Directions:
- In a small heavy saucepan, combine the sugar, flour and salt. Stir in 3/4 cup cream and mustard until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Combine egg yolk and remaining cream. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vinegar. Keep warm. Serve with pretzels. Yield: 1-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.96 Kcal (569 kJ) | ||
| Calories from fat | 53.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 42.2mg | 14% | |
| Sodium | 242.46mg | 10% | |
| Potassium | 86.69mg | 2% | |
| Total Carbs | 17.67g | 6% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 148.92 Kcal (623 kJ) | ||
| Calories from fat | 59.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 9% | |
|---|---|---|---|
| Cholesterol | 46.23mg | 14% | |
| Sodium | 265.57mg | 10% | |
| Potassium | 94.95mg | 2% | |
| Total Carbs | 19.35g | 6% | |
| Sugars | 10.85g | 40% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 3.31g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 58.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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