Recipe courtesy of David Rosengarten
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Yield:
about 1/2 cup

Ingredients

Directions

In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.

Serve the sauce warm with slices of baked ham.

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