 | | Directions |
- Put egg yolks, salt, sugar and mustard in a saucepan and mix well. Mix the flour or cornstarch with a tablespoon or two from the cup of milk, and stir in.
- Whisk in the remaining milk and the vinegar and cook, stirring constantly over medium-low heat, until the mixture is very thick. However, don't let it boil or it will be lumpy.
- Remove from heat, whisk in the butter and taste for seasoning. Add sugar, salt or vinegar as needed for the taste you prefer. Chill before adding to salad.
- TIP: The egg whites can be covered and refrigerated for a later use, such as meringues or macaroons.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Container: saucepan, 1 - 2 quart size
|  | | Ingredients | | - | | 3 egg yolks (see TIP) |
| - | | 1 tablespoon sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 teaspoon dry mustard or 2 teaspoons prepared mustard |
| - | | 1 tablespoon cornstarch or flour (use cornstarch for gluten free version) |
| - | | 1 cup milk |
| - | | 1 tablespoon vinegar |
| - | | 3 tablespoons butter, cut into 6 - 8 pieces |
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