German Mustard Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
2 tbsp prepared mustard
1 tbsp prepared horseradish
1/4 cp sweet pickle relish
3 tbsp mayonnaise
2 tbsp ketchup
1/4 tsp Tabasco sauce
Combine all ingredients smoothly.
Makes about 1 cup sauce
Serve with frankfurters, German sausages, corned beef, grilled meats
baked and broiled ham.
Fluffy Mustard Sauce: Whip 1 cp heavy cream stiff. Fold into German
Mustard Sauce. Heap in chilled bowl. Delicious with cold meats, meat
salads and aspics.