Make this sandwich sauce and liven up your lunch

In the winter, when the temperature drops to near zero or below, I like to have a kettle of hot soup ready on the stove to serve to anyone who stops. Snomobilers, ice fishermen, cross-country skiers, skaters, or snowboarders appreciate a cup of hot soup and make their own sandwich.

I usually have soups like tomato, creamy soups, cheese soup, or just some hot broth to have with a sandwich. I keep large mugs by the stove and sandwiches in the refrigerator. The breads or buns are on the counter and everyone knows how to serve themselves. I have slices of cheese, beef, ham, onion, tomato, and lettuce ready to put on your sandwich. Several kinds of mustard are essential. I always offer my sandwich sauce made from scratch.

To make my sauce, I finely pick 3 red bell peppers and 3 green bell peppers. I cover them with vinegar and cook for 10 minutes and drain. Next, I finely chop 1 quart of sweet pickles and save 3/4 cup of juice from them. Then I put 3 tablespoons of flour, 1/2 teaspoon of cayenne pepper, 1 teaspoon of dry mustard, 1 teaspoon of salt, and 4 tablespoons of sugar. I mix well and add the juice from the sweet pickles and make a smooth paste. I cook it until it thickens. Then I gradually add 1 cup of cream and cook for about 10 more minutes, stirring constantly.

Then I beat the 3 eggs very well and temper them with a little of the hot mixture. Then add to the rest of the mixture in the water bath. I cook the mixture for about 3 minutes. Lastly, I add the bell peppers and sweet pickles and bring all the work to a boil. I pour the mixture into jars and process it for 10 minutes in boiling water or keep it in the refrigerator.

I make egg salad with this or ham salad and it is delicious in any type of sandwich you make. Try it you will like it and it does not contain oil.