This recipe comes to us courtesy of Christy Cowell, who worked at The Little Traveler back in the ’50s & ’60s and has many fond memories of the place and people. Every Easter, Christy still makes this fantastic mustard sauce that used to be served on cold ham at The Little Traveler’s buffet luncheons.
3 egg yolks
1/2 c. sugar
1 can Campbell’s tomato soup
1/2 c. French’s yellow mustard
1/2 c. apple cider vinegar
1/2 c. (salted) butter, cut up into small pieces
Whisk all ingredients together in top of a double boiler. Cook, whisking very frequently, till it thickens, about 20 minutes. Keeps in refrigerator for about 2 wks.