Mona’s Mustard Sauce

April 1, 2015  - by 

My grandmother made the world’s best homemade mustard to serve with her Easter ham. Recently, my mom had to remind me about Grandma Mona’s Easter cupcakes, baked specially for the grandchildren, which she topped with “nests” of dyed-green coconut and speckled jelly-bean eggs. But I needed no help remembering the mustard.

It was surprisingly mild in both color and flavor, given Grandma’s lovably spicy personality. I can still picture her carrying it proudly to the Easter table in a gravy boat. My dad and his four sisters—nostalgia shimmering in their eyes—had to coerce each of the 22 grandchildren into our first taste of this thick, warm sauce that looked nothing like the French’s we ate on our sandwiches. (At least one rookie in-law mistook the mustard for warm vanilla pudding and swallowed a heaping spoonful before realizing his mistake.) My dad and aunts grew up spooning it over their Sunday ham and helping serve it in the small-town cafe grandma and grandpa owned for 30 years—but only at banquets. It was far too precious for the regular dining room.

MonaThe recipe is listed under the heading “Mustard Sauce” in the Matthews Family Cookbook (“Ewe’ll Love It!”), which Grandma typed painstakingly on a heavy, old typewriter one summer and distributed at a reunion of all of her cousins on her mother’s side. I wonder how many of Caroline Elizabeth Orr Matthews’s many descendants—she bore 11 children—skip right over the Mustard Sauce recipe to this day, having no idea of the magic therein.

Truly, it is the simple, unexpected things that turn into the most cherished and lasting family traditions. My cousin Andy’s wife, Whitney, now stirs the mustard (for 15 minutes in a double boiler) each Easter for my Aunt Margo’s family gatherings. My mom is the mustard maker in our family. One day it will be my turn, too.


This article was submitted by Angie Lucas, creator of the website Yeah Write.


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  1. Would you consider sharing the recipe with me. My husband and I would love it. I have found I am one of very few who make mustard pickles anymore. So I would treasure this recipe.

  2. that looks good and I’m ready to try…

    Dang I’m hungry…it’s Easter, I have the ham…where’s the recipe for the sauce?
    Please include it…….THANKS!

  3. I searched for the mustard sauce in every place i could think of on here and couldnt find it,sure would love to have it .

  4. I found it.

    Mona’s Mustard Sauce

    1/2 c. sugar (scant)
    4 T. dry mustard, Coleman’s
    1 tsp. salt
    1 tsp. cornstarch
    Mix together well

    2 beaten eggs
    1/2 c. milk
    1/2 c. vinegar
    2 T. butter

    Cook 15 minutes in double boiler. This is a very mild sauce. I add more mustard to suit the taste. —Mona Hymas Hill

    1. Thank you Mona. I made the recipe and it was a hit! Amazingly easy and fast to make, too. Aside from our Easter ham, we’re using it with a dozen or so other recipes that my wife and I cook. Everyone loves it. No more buying store bought mustard. My wife made me promise not to get rid of it. It’s now in our family cookbook.

      Thanks for spreading the joy. (No pun intended.)

  5. I found the recipe online:

    Mona Hill (Luella)

    From the Matthews Cookbook (Ewe’ll Love It)

    1/2 cup sugar (scant)
    4 T. dry mustard (Coleman’s)
    1 t. salt
    1 t. cornstarch
    Mix together well.

    2 beaten eggs
    1/2 cup milk
    1/2 cup vinegar
    2 T. butter

    Cook 15 minutes in a double boiler. This is a very mild sauce. I add more mustard to suit the taste.