PINEAPPLE MUSTARD SAUCE
- 1-1/2 cups milk or half and half
- 2 egg yolks
- 1/2 cup sugar
- 2 teaspoon dry mustard
- 2 teaspoon flour
- 1/2 teaspoon salt
- 3/4 cup vinegar
- 1 cup crushed pineapple (undrained)
Heat milk in double boiler.
Beat yolks lightly. Combine sugar, flour, mustard powder ad salt and add to yolks.
Add vinegar and pineapple. Slowly add to hot milk (will curdle). Add pinch of baking soda (less than 1/4 teaspoon) half way through to reduce curdling. Remove from double boiler and transfer to pot. Cook and stir until thickened (will thicken more as it cools).