|
In saucepan add margarine, sugar, vinegar, mustard and beaten eggs and cook on medium heat. Add boullion cube to the hot water and then to sauce. Continue to cook, add flour to thicken and continue until right consistancy. Sometimes I strain if lumps or egg whites present. Cool before pouring into pint jar and cover. This is very good on ham and ham sandwiches. Heat or warm it before serving. Keeps in refrigerator for months!
|
 Recipe "Pin It"){kind=logo}
