Sweet-and-Spicy Mustard Sauce

Ingredients

• 2 tablespoons mustard dry
• 2  egg yolks 
• 1 cup evaporated milk divided
• 2 tablespoons flour all-purpose
• 0.5 cup sugar 
• 0.3 cup vinegar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk together first 4 ingredients and 1/3 cup evaporated milk in a small bowl.
2. Cook remaining 2/3 cup milk in a small heavy saucepan over medium heat, stirring often, 1 to 2 minutes or just until bubbles appear. (Do not boil.)
3. Whisk in mustard mixture, and cook, whisking constantly, 3 to 5 minutes or until smooth and thickened.
4. Remove from heat, and let cool 15 minutes; whisk in vinegar.
5. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.