Fluffy Mustard Sauce

• 2 beaten egg yolks
• 1 tbsp. sugar
• 3 tbsp. prepared mustard
• 2 tbsp. vinegar
• 1 tbsp. water
• ¾ tsp. salt
• 1 tbsp. butter or margarine
• 1 tbsp. prepared horseradish
• ½ cup whipping cream, whipped

To egg yolks, add sugar, mustard, vinegar, water, and salt; mix well. Cook over hot, not boiling water, stirring constantly, till mixture thickens, about 4 to 5 minutes.

Remove from heat; blend in butter and horseradish. Cool thoroughly. Fold in whipped cream. (Store in refrigerator. To serve with warm meat, remove from refrigerator 30 minutes ahead). Makes 1 1/3 cups.