Gubbins Sauce
A recipe from the 15th-16th Century.
450ml (¾ pint) Sour cream
50g (2oz) Butter
3 tbsp English mustard, freshly prepared
3 tbsp Tarragon vinegar
Melt the butter in a double boiler and add the mustard.
Stir in the vinegar very slowly and add the sour cream gradually.
Continue to heat slowly, stirring frequently.
Serve hot.
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