Recipe: Smooth-as-Silk Mustard Sauce (using evaporated milk, 1960's)

SMOOTH-AS-SILK MUSTARD SAUCE

"It's delicious with baked ham slices!"

1 tablespoon butter
1 1/2 teaspoons flour
1/2 teaspoon salt
1 cup undiluted Carnation Evaporated Milk
4 teaspoons prepared mustard
1 tablespoon chopped pimiento
1/2 teaspoon lemon juice

Melt butter in saucepan; stir in flour and salt. Gradually add 1 cup undiluted Carnation. Cook over low heat, stirring constantly until sauce thickens.

Add mustard, pimiento and lemon juice. Stir until blended.

Remove from heat and serve.

Makes 1 cup sauce
Source: Vintage Recipe Booklet: Cooking with a Surprising Difference, Carnation Milk, 1966