- 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.
|Prep Time: 5 minutes|
Cook Time: 10 minutes
Container: saucepan, 1 - 2 quart size
|-||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|