Mom's Tangy Mustard Sauce for Cocktail Franks |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another of my Mom's recipes from our neighbor, Helene. It has a powerful sweet and tangy taste. This is nice with mini cooked cocktail franks or as a dipping sauce for pigs in blankets. You can keep it warm in a crockpot. We like Ba-Tampte brand mustard or Hebrew National. Ingredients:
2 tablespoons margarine |
2 eggs |
1/2 cup light brown sugar, firmly packed |
6 tablespoons granulated sugar |
6 tablespoons prepared mustard, jewish deli style |
2 teaspoons paprika |
1/2 cup cider vinegar |
Directions:
1. Melt margarine in a medium saucepan and set aside.
2. In a small bowl, using a mixer, beat eggs, sugars, mustard and paprika together.
3. Add vinegar and beat again.
4. Pour this into the saucepan with the melted, cooled, margarine.
5. Cook over low heat, stirring just until thickened; about 4-5 minutes.
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